Black Bean Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Extra virgin olive oil
  • 2 brown onions, finely diced
  • 1 long green chilli, membrane and seeds discarded, then diced
  • 4 garlic cloves, crushed
  • 1 tablespoon Mexican spice mix - or use 1 tsp ground cumin, 1 tsp ground coriander, 1 tspn sweet or smoked paprika, ½ teaspoon oregano, ½ teaspoon chilli powder
  • 2 x 400g tins black beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 2 stalks celery, finely chopped
  • 3 medium carrots, finely chopped
  • 1 cup diced pumpkin
  • 1 litre (4 cups) vegetable stock
  • 1 cup frozen corn
  • 1 roasted capsicum, cut into chunks, optional
  • Salt
  • Freshly ground black pepper
  • To serve
  • Avocado, diced
  • Coriander leaves
  • Fresh lime
Instructions
  1. Place a large pot over medium heat. When hot add some oil and the onion. Cook until soft and translucent, about 10 minutes then add the chilli, garlic, Mexican spice mix, and stir for a couple of minutes.
  2. Add the beans, tomatoes, celery, carrot and stock and simmer uncovered for 20 minutes. Tip half the soup into a food processor or blender and purée. Return to the pot along with corn and capsicum and warm through.
  3. Season to taste and serve topped with diced avocado, coriander and lime wedges.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2020/06/21/black-bean-soup/