MEXICAN BEAN SOUP WITH GUACAMOLE RECIPE - BBC GOOD …
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 14
Steps:
- Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
Nutrition Facts : Calories 391 calories, FatContent 15 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 20 grams fiber, ProteinContent 15 grams protein, SodiumContent 0.46 milligram of sodium
LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON RECIPE ...
Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper
Provided by Katy Gilhooly
Categories Lunch, Soup, Supper
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
- Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.
- Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.
Nutrition Facts : Calories 274 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.8 milligram of sodium
More about "fish and bean soup recipes"
SLOW-COOKER EASY MULTI-BEAN SOUP RECIPE - BETTYCROCKER.C…
From bettycrocker.com
Reviews 4
Total Time 8 hours 25 minutes
Calories 180 per serving
- Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.
SPICY FISH SOUP RECIPE | ALLRECIPES
From allrecipes.com
FISH SOUP - WIKIPEDIA
From en.m.wikipedia.org
FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
FISH CHOWDER SOUP - RECIPETIN EATS
From recipetineats.com
28 SERIOUSLY SPICY SOUP RECIPES | ALLRECIPES
From allrecipes.com
RECIPES ARCHIVE - CAMPBELL SOUP COMPANY
From campbells.com
MONGO GUISADO (MUNG BEAN SOUP) RECIPE | ALLRECIPES
From allrecipes.com
RECIPES - BEAN INSTITUTE
From beaninstitute.com
100 BEST SOUP RECIPES | MYRECIPES
From myrecipes.com
PORK SOUP RECIPES | ALLRECIPES
From allrecipes.com