Here’s another light, quick soup inspired by Mexican cuisine, perfect for chilly autumn days. Shall we try it?
Ingredients for “Bean Soup with Avocado and Lime”:
- Olive oil – 3 tbsp
- Cumin – 2 tsp
- Onion (chopped) – 1 piece
- Smoked paprika (heaping) – 1 tsp
- Coriander (heaping) – 1 tsp
- Red chili pepper – 1/2 tsp
- Canned tomatoes (2 cans) – 800 g
- Canned beans (2 cans, drained) – 800 g
- Broth (hot, vegetable) – 400 ml
- Lime (juice) – from 2 pieces
- Salt – to taste
- Avocado – 2 pieces
- Cilantro (chopped) – 1 bunch
- Tortilla chips – 1 bag
- Celery (chopped into rings) – 1 piece
Cooking time: 45 minutes
Servings: 4
- In a deep pot, heat the olive oil over medium heat and sauté the onion and celery for 6-7 minutes.
- Reduce the heat, add the paprika, coriander, cumin, and red chili pepper, and sauté for one minute, stirring constantly.
- Add the tomatoes, beans, and broth. Bring to a boil, then significantly reduce the heat and simmer covered for 20 minutes.
- Pour in the lime juice and salt to taste.
- Peel and chop the avocado, adding it to the soup. Sprinkle with cilantro.
- Serve immediately with tortilla chips.
Enjoy your meal!