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


  1. 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.
  2. Add the garlic, chilli and chilli flakes and cook for 2 minutes, stirring constantly.
  3. Add the cumin and cook for 30 seconds, stirring constantly.
  4. Add the stock and beans and simmer for 30 minutes or until beans are very tender.
  5. Puree 1 litre of the soup in a blender until smooth and return to the pot
  6. Add the lime juice and salt and pepper to taste.

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