Smoky Black Bean Soup

Make smoky black bean soup, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
720 g Black beans, tinned and drained (Three 400 g tins, drained. Drained weight.)
150 g Onion
150 g Red pepper
3 cloves, about 9 g Garlic
2 tsp (4 g) Ground cumin
1 tsp (2 g) Smoked paprika
3 tsp (18 g) Chipotle paste
400 g Chopped tomatoes, tinned
800 ml Vegetable stock (Made up from a cube or a pot.)
1 tbsp, about 11 g Olive oil
Juice of one Lime juice
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Soften the chopped onion and pepper in the oil for ten minutes over a medium heat until the onion is translucent.
2. Add the garlic, cumin, paprika and chipotle and stir for a minute until they smell toasted rather than raw.
3. Add the beans, tomatoes and stock and simmer, uncovered, for twenty-five minutes.
4. Blend about half of it, either by lifting half into a blender or with a stick blender pulsed briefly. Stir back together, add the lime and coriander and taste for salt.

Contains celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoky-black-bean-soup

AI-generated images illustrating the recipe.

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