Spicy Black Bean Soup
Now this isn’t the most appetising thing to look at I admit, rather reminiscent of a bowl of mud unfortunately but there’s nothing wrong with the taste. Yes, there are a lot of black beans in this recipe! I used the 380g tetra packs of pre-cooked black beans from Sainsburys.
Makes 6 portions
15 sprays of frylight olive oil spray
2 onions, chopped
3 sticks of celery, chopped fine
1 large carrot, peeled and sliced
6 garlic cloves, minced
1 red chilli, finely chopped
4 teaspoons ground cumin
1 teaspoon chilli pepper flakes
4 x 380g packs of black beans, rinsed and drained
1 litre of vegetable stock
2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper
- Heat the oil in a pan and add the onions, celery and carrot and a light sprinkle of salt and cook for 10 to 15 minutes until the vegetables are soft.
- Add the garlic, chilli and chilli flakes and cook for 2 minutes, stirring constantly.
- Add the cumin and cook for 30 seconds, stirring constantly.
- Add the stock and beans and simmer for 30 minutes or until beans are very tender.
- Puree 1 litre of the soup in a blender until smooth and return to the pot
- Add the lime juice and salt and pepper to taste.