The massive variety of vegetables combined with black beans is enough to make this Mexican minestrone a nutritionally dense, fibre-loaded meal. The guacamole takes this tasty meal to a whole new level.
Serves: 4
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Quick Guacamole
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Servings
Prep time
Cook time
Recipe
Ingredients
- Olive oil
- 2 onions, diced
- 2 sticks celery, finely sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Few drops Tabasco sauce, to taste (optional)
- 2 cloves garlic, finely diced
- 2 large carrots, finely diced
- 1L stock or bone broth (chicken, beef or vegetable)
- 2 cans diced tomato
- 1 zucchini, diced
- 1 red capsicum, diced
- 2 cans black beans, drained & rinsed
- Good pinch sea salt
- 2 cups chopped in-season greens (spinach, kale, silverbeet, chard)
- Coriander leaves, to serve
Method
- In large pot, add splash of olive oil and sweat onion and celery over medium heat, covered, for 5 mins or until starting to soften.
- Add paprika, cumin and sea salt and stir for a few mins until you smell spices.
- Add Tabasco if using, garlic and carrot and cook for a couple of minutes.
- Add stock and tomato and bring to slow simmer.
- Add zucchini, capsicum and black beans and simmer for 10 mins or until vegetables are just cooked. Taste and adjust seasoning and spiciness.
- Last, add greens to pot and cook until they are just wilted (only a few mins).
- Serve immediately topped with a dollop of guacamole (recipe below) and fresh coriander.
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