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Black bean and tomato soup

This super easy, vegan, Mexican-style black bean and tomato soup is a bit spicy but very hearty, healthy and yummy. Serve it with  steamed rice, flat-bread or fried tortilla wraps.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • I onion
  • I carrot
  • 1 celery
  • 1 Tbsp olive oil
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp cumin seeds
  • 1 tsp chipotle chilli paste
  • 1 can black beans rinsed and drained
  • 1 can chopped tomatoes
  • 1 vegetable stock cube
  • 2 Tbsp chopped coriander leaves
  • 1 lime cut into wedges

Method
 

  1. Finely chop the onion, carrot and celery.
  2. Heat the oil in a large saucepan. Add the chopped veggies and cook for 8 minutes, stirring regularly. Meanwhile, chop the garlic.
  3. 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.
  4. Add the coriander leaves, then whiz the soup using a stick blender until you get a rustic, textured finish.
  5. Serve with a lime wedge on the side.