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Chipotle black bean soup with lime-pickled onions

Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream

  • Prep: 10 mins
    Cook: 25 mins
    Plus pickling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 190
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 6
  • Protein 9
  • Fat 5
  • Fibre 10
  • Salt 0.8

Nutrition per serving

  • Calories 190
  • Carbohydrates 26
  • Saturated Fat 1
  • Sugar 6
  • Protein 9
  • Fat 5
  • Fibre 10
  • Salt 0.8

Ingredients

  • juice 2 limes
  • 2 small red onions, thinly sliced
  • ½ tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ tbsp ground cumin
  • ½ tbsp smoked paprika
  • ½ tbsp chipotle paste, or Tabasco, to taste
  • 400g can black beans, drained and rinsed
  • 400ml vegetable stock
  • half-fat soured cream, to serve
  • coriander leaves, to serve
  • crisp tortilla chips, to serve

Method

  1. To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.

  2. Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.

  3. Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

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