The lunch edit 867

Smoky Black Bean Soup

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

4 servings · 12 ingredients · 4 steps

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Smoky Black Bean Soup, plated and ready to serve. — The finished recipe. Smoky Black Bean Soup

Ingredients 1 to 6 for smoky black bean soup arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 12 for smoky black bean soup arranged separately on a dark worktop. — Ingredients 7 to 12. 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

Smoky Black Bean Soup, preparation step 1: Soften the chopped onion and pepper in the oil for ten minutes over a medium heat until the onion is translucent. — Step 1. Soften the chopped onion and pepper in the oil for ten minutes over a medium heat until the onion is translucent.

Smoky Black Bean Soup, preparation step 2: Add the garlic, cumin, paprika and chipotle and stir for a minute until they smell toasted rather than raw. — Step 2. Add the garlic, cumin, paprika and chipotle and stir for a minute until they smell toasted rather than raw.

Smoky Black Bean Soup, preparation step 3: Add the beans, tomatoes and stock and simmer, uncovered, for twenty-five minutes. — Step 3. Add the beans, tomatoes and stock and simmer, uncovered, for twenty-five minutes.

The finished smoky black bean soup. — Step 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.

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