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
SPICY CHILLI CON CARNE WITH GUACAMOLE RECIPE - BBC FOOD
This easy chilli is enlivened by a salsa crammed with healthy vegetables and creamy avocado. The spiciness can be adjusted to suit your taste. This meal provides 393 kcal, 30g protein, 12g carbohydrate (of which 10g sugars), 23g fat (of which 7g saturates), 4g fibre and 0.4g salt per portion.
Provided by Lorraine Pascale
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4
Number Of Ingredients 19
Steps:
- For the chilli con carne, heat the oil in a medium frying pan over a low heat.
- Add the onion and fry for 4-5 minutes, or until it is beginning to soften. Add the garlic and fry for a further 1-2 minutes, stirring regularly. Stir in the bay leaves, rosemary, cumin, chilli (if using) and chilli powder (to taste) until well combined.
- Increase the heat to high and add the beef mince, breaking it up with a wooden spoon and frying for 4-5 minutes, or until golden-brown throughout.
- Pour in the tinned tomatoes, honey and red wine (or stock), stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 25-30 minutes, seasoning, to taste, with salt and freshly ground black pepper, halfway through cooking.
- Meanwhile, for the avocado salsa, mix the diced avocado, onion and cucumber together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper and a squeeze of lemon juice. Garnish with the coriander leaves, if using.
- Serve the chilli con carne with the salsa and steamed rice. Finish with more chopped coriander, if using.
Nutrition Facts : Calories 393kcal, CarbohydrateContent 12g, FatContent 23g, FiberContent 4g, ProteinContent 30g, SaturatedFatContent 7g, SugarContent 10g
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SPICY CHILLI CON CARNE WITH GUACAMOLE RECIPE - BBC FOOD
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