Black bean and tomato soup
17 Jan 2023
by Wholeness
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
This super easy, vegan, Mexican-style black bean and tomato soup is a bit spicy but very hearty, healthy and yummy. Serve it with Β steamed rice, flat-bread or fried tortilla wraps.
Ingredients
- I onion
- I carrot
- 1 celery
- 1 TbspΒ olive oil
- 2 cloves of garlic
- 1 tspΒ smoked paprika
- 1 tsp oregano
- 1 tsp cumin seeds
- 1Β tspΒ chipotle chilli paste
- 1Β can black beans, rinsed and drained
- 1Β can chopped tomatoes
- 1 vegetable stock cube
- 2 Tbsp chopped coriander leaves
- 1Β lime, cut into wedges
Instructions
- Finely chop the onion, carrot and celery.
- Heat the oil in a large saucepan. Add the chopped veggies and cook for 8 minutes, stirring regularly. Meanwhile, chop the garlic.
- When the veggies are soft, add the garlic, paprika, oregano, cumin and the paste, then stir for 1 minute more. Pour in the tomatoes, then fill the empty tomato can with water twice and add it to the pan. Add the stock cube, stir well and bring up to the boil. Simmer for 15 minutes, then add the drained beans. Cook for another 10 minutes.
- Add the coriander leaves, then whiz the soup using a stick blender until you get a rustic, textured finish.
- Serve with a lime wedge on the side.
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Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Mexican
- Occasions: - Halloween
- Ingredients: - Beans - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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