Mexican Black Bean and Tomato Soup

I modified this slightly from a recipe in the excellent River Cottage Veg book, a nice healthy soup that is very quick to make, there are more soup recipes here.

Makes 5 servings


2 Red onions, finely chopped
400g tin of black beans, drained and rinsed
400g tin of chopped tomatoes
200ml passata
600ml vegetable stock
3 cloves of garlic, finely chopped
3 green chillis, finely chopped
1/2 teaspoon cumin powder
2 teaspoons of dried oregano
Sea salt
Freshly ground black pepper
Juice of one lime
Small handfull of roughly chopped coriander
Frylight sunflower oil spray


1. Spray the cold pan with Frylight olive oil spray (15 sprays should do it), heat the pan to a medium heat and saute the onions for 5 minutes or until softened.
2. Add the garlic, chillies and cumin and cook for a minute while stirring.
3. Add the stock, tomatoes, passata, black beans, oregano, sugar, salt and black pepper then bring to the boil then simmer for 10 minutes.
4. Remove from the heat and add the lime juice and coriander and check seasoning.

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