Thanks for your rating!

You must be logged in to rate a recipe. Login


  • 3 cloves garlic, crushed
  • 1 t chilli flakes
  • 1/2 onion, chopped
  • 2 bay leaves
  • 2 T olive oil
  • 1 400g can tomatoes
  • 1 cup vegetable stock
  • 1 T tomato paste
  • 1 400g can red kidney beans, drained and rinsed
  • Sea salt and freshly ground black pepper, to taste
  • 1 avocado
  • 1 red chilli, chopped
  • 1/2 red onion, chopped
  • 2 fresh limes

Gently fry the garlic, chilli flakes, onion and bay leaves in a saucepan in the olive oil for 5 minutes, or until the onions have softened.

Add the tomatoes, vegetable stock and tomato paste and simmer for 30 minutes, adding the red kidney beans for the last 10 minutes of cooking.

Season with sea salt and freshly ground black pepper and remove from the heat.

Scoop the flesh from the avocado onto the soup and sprinkle over the red chilli and and red onion. Squeeze over the lime juice.

Check the seasoning before serving with melted cheese-topped tortillas.

Discover more Mexican-inspired recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

View all recipes


Load more