Black bean & tortilla soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 tbsp olive oil
- 1 chopped onion
- 2 chopped peppers
- 3 crushed garlic cloves
- 2 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp chilli powder
- 2 tbsp tomato purée
- 1l veg stock
- 400g can chopped tomatoes
- 2 tbsp cornmealor polenta
- 2 tbsp chopped pickled jalapeños
- 2 x 400g cans black beans
- jalapeño brine
- 4 small corn tortillas
- chopped corianderavocado, crumbled feta and pumpkin seeds, to serve, if you like
Nutrition: Per serving (8)
- kcal169low
- fat4glow
- saturates1g
- carbs21g
- sugars7g
- fibre8ghigh
- protein8g
- salt0.5g
Method
step 1
Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.
step 2
Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in the corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.
