How many calories are in Bean Soup with Corn and Avocado?
Bean Soup with Corn and Avocado has about 454 calories per serving based on the current ingredient list and serving size on this page.
InternationalSoups And CreamsVegetarianGluten FreeVeganQuick Meals30 Minute Meals
Bean Soup with Corn and Avocado
Bean Soup with Corn and Avocado is a Soups And Creams international recipe with 454 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
454 kcal
Total Time
20 min
Servings
1
Protein
7.3 g
About This Recipe
The story behind Bean Soup with Corn and Avocado
Bean Soup with Corn and Avocado is a soups and creams recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around beans, corn, and avocado.
Like most enduring soups and creams recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 454 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Bean Soup with Corn and Avocado worth coming back to.
Ingredients
- Beans3/4 cup (150 g)
- Corn1/4 count (63 g)
- Avocado1/2 count (120 g)
- Scallion1 tablespoon (5 g)
Instructions
- 1
Step 1
For this recipe you need cooked lentils.
- 2
Step 2
Chop the scallion and put it in a pot with the corn, beans and some water.
- 3
Step 3
Salt and pepper and, if you want, some garlic. Let boil for 5 minutes.
- 4
Step 4
If you want, you can smash the beans until creamy.
- 5
Step 5
Serve in a deep plate and add some parsley leaves. Add some sliced avocado and, if you want, season it with lemon and salt.
Nutrition Snapshot
Macros and micros at a glance
26/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
454
Protein
7.3g
Carbs
33.3g
Fat
25.6g
Fiber
5.9g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
Yes
Vegan
Yes
Gluten Free
Yes
Dairy Free
No
Allergens
Tree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Bean Soup with Corn and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Bean Soup with Corn and Avocado
How long does Bean Soup with Corn and Avocado take to make?
Bean Soup with Corn and Avocado takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Bean Soup with Corn and Avocado?
Most ingredients in Bean Soup with Corn and Avocado can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Bean Soup with Corn and Avocado?
Bean Soup with Corn and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Bean Soup with Corn and Avocado?
Yes, Bean Soup with Corn and Avocado generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Bean Soup with Corn and Avocado?
Reheat Bean Soup with Corn and Avocado gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Bean Soup with Corn and Avocado up or down?
Yes. Bean Soup with Corn and Avocado is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Bean Soup with Corn and Avocado?
Use a large pot or Dutch oven for Bean Soup with Corn and Avocado so there is room to simmer without boiling over.
How do I know when Bean Soup with Corn and Avocado is cooked properly?
Bean Soup with Corn and Avocado is done when the ingredients are tender and heated through and the flavors have come together. Taste toward the end of cooking and adjust the seasoning before serving.
Is Bean Soup with Corn and Avocado suitable for vegetarians?
Yes. Bean Soup with Corn and Avocado is suitable for vegetarians as written.
Is Bean Soup with Corn and Avocado gluten-free?
Yes. Bean Soup with Corn and Avocado is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Bean Soup with Corn and Avocado?
Yes. This recipe includes Tree Nut and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Bean Soup with Corn and Avocado ahead of time?
Bean Soup with Corn and Avocado can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Bean Soup with Corn and Avocado for my calorie or macro goals?
To make Bean Soup with Corn and Avocado higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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