Bean Soup Recipe with Pesto
Number of servings - 4
Vegetable broth - 4 cups
Canned baked beans - 1 lb.
Onions - 2 pcs. (peeled and chopped)
Tomatoes - 2 pcs. (skinned, seeded and diced)
Avocados - 1 pc. (diced)
Red onions - 1/2 pc. (peeled and chopped)
Garlic - 2 cloves (crushed)
Lime - 1/2 pc. (juiced)
Coriander - 2 tbsp (finely chopped)
Olive oil - 2 tbsp
Sour cream to taste
Salt and ground black pepper to taste
Heat olive oil in a large saucepan. Saute the onions and garlic for 10 minutes.
Pour the broth, add beans, cover and cook for 5 minutes.
Combine tomatoes, avocado, red onions, coriander and lime juice. Season to taste.
Pour soup in bowls, put spoon of salsa and sour cream on top. Serve with tortilla chips.
Ready in: 30 minutes.