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🍲 Creamy Bean and Avocado Soup

186 kcal · 30 min · 4 servings

Ingredients

• 250 g white, dried beans
• 1 onion
• 2 tomatoes
• 2 carrots
• 150 g green string beans
• 2 tbsp vegetable oil
• 900 ml vegetable broth
• salt
• pepper (from the mill)
• 1 tsp fresh chopped cilantro
• 2 unpeeled limes
• 1 ripe avocado

Instructions

1. 1. Place the beans in a bowl.
2. 2. Pour cold water over them.
3. 3. Let the beans soak overnight.
4. 4. Peel the onion.
5. 5. Chop the onion finely.
6. 6. Put the tomatoes briefly into boiling water.
7. 7. Shock the tomatoes immediately in cold water.
8. 8. Remove the skin from the tomatoes.
9. 9. Quarter the tomatoes.
10. 10. Cut the tomatoes into cubes.
11. 11. Peel the carrots.
12. 12. Slice the carrots thinly.
13. 13. Clean the beans.
14. 14. Wash the beans thoroughly.
15. 15. Halve the beans.
16. 16. Heat the oil in a large pot.
17. 17. Sauté the onion cubes until translucent.
18. 18. Add the well-drained beans.
19. 19. Pour the broth over them.
20. 20. Simmer the mixture over medium heat for one hour.
21. 21. Add the remaining vegetables after 30 minutes.
22. 22. Season with salt, pepper, and coriander.
23. 23. Continue cooking the soup.
24. 24. Rinse the limes under hot water.
25. 25. Juice one lime.
26. 26. Slice the other lime into thin rounds.
27. 27. Cut the avocado in half.
28. 28. Remove the pit of the avocado.
29. 29. Carefully scoop out the flesh from the skin.
30. 30. Slice the flesh into thin wedges.
31. 31. Drizzle the avocado with a little lime juice.
32. 32. Season the soup with the remaining lime juice.
33. 33. Ladle the soup into pre-warmed bowls.
34. 34. Garnish the soup with the avocado wedges and lime slices.
35. 35. Serve the soup with freshly toasted ciabatta bread if desired.

Nutrition per serving

• kcal: 186
• Protein: 5 g · Fett/Fat: 12 g · Carbs: 13 g