Black bean & tortilla soup
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Black bean & tortilla soup

By Ailsa Burt

Make the most of any tins of black beans in your cupboards and make this easy and satisfying soup. Serve with coriander, avocado, feta and pumpkin seeds

  • Prep:15 mins
    Cook:1 hrs
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 169
  • fat 4g
  • saturates 1g
  • carbs 21g
  • sugars 0g
  • fibre 8g
  • protein 8g
  • salt 0.5g

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 cornmeal or polenta
  • 2 tbsp chopped pickled jalapeños
  • 2 x 400g cans black beans
  • jalapeño brine
  • 4 small corn tortillas
  • chopped coriander , avocado, crumbled feta and pumpkin seeds, to serve, if you like

Method

  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.

  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.

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