How To Make Mexican Bean Soup with Guacamole
Spice up your meals with these easy-to-follow Mexican recipes! Explore a variety of dishes and new flavors to try out for your next big meals. We have it all from the classic tacos, crunchy empanadas, freshly made margaritas, and more. These exciting Mexican recipes are sure to please any crowd. So try them out for your next big gathering, or simply cook them up for when you’re craving some Mexican cuisine.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 1 jalapeno pepper, diced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14 ounces) diced tomatoes
- 2 cans (15 ounces each) black beans, rinsed and drained
- 4 cups vegetable broth
- Salt and pepper to taste
- For the guacamole:
- 2 ripe avocados
- 1 lime, juiced
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
-
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, carrots, and jalapeno pepper. Cook until the vegetables are softened, about 5 minutes.
-
Stir in the cumin and chili powder, and cook for an additional minute.
-
Add the diced tomatoes, black beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
-
While the soup is simmering, prepare the guacamole. Mash the avocados in a bowl until smooth. Stir in the lime juice, red onion, cilantro, salt, and pepper.
-
Season the soup with salt and pepper to taste.
-
Serve the soup hot, topped with a dollop of guacamole.
Nutrition
- Calories : 280kcal
Total Fat
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
