Have you ever tried black bean soup? I highly recommend it. Black beans are very nutritious as they contain a large amounts of phytonutrients, antioxidants, fibre and protein.
They are also great for the colon! This soup is delicious and such a great winter meal. We ate lots of black bean soup when we visited California at the beginning of this year and it has now become a requested regular.
A smooth combination of black beans, tomatoes, capsicum and smoked paprika. You can make it as spicy as you like with the addition of fresh or dried chilli.
- 21/2 cups (500g) dried black beans - soaked for 6hrs and cooked until soft; I do them in the pressure cooker but you can also boil them.
- 1 tbsp oil
- 1 large brown onion, roughly chopped
- 3 cloves roughly chopped garlic
- 3 tsp ground cumin
- 3 tsp smoked paprika
- 1/4 cup tomato paste
- 1 large red capsicum, roughly chopped
- 900g bottle of passatta or 2 tins chopped tomatoes
- 1.25L vegetable stock
- 500g roughly chopped carrots
- salt and pepper to season
- lime wedges to serve
- In a large, soup pot or saucepan, heat the oil and add the onions. Stir, and cook until soft.
- Add the garlic and spices and stir over medium heat for a minute.
- Add the tomato paste and stir for a further 10 seconds.
- Add cooked beans, capsicum,passata, stock and carrots. Cover and simmer until carrots are soft.
- Season with salt and pepper and blend your soup with a stick blender or in a food processor.
- Serve with lime wedges (lime juice adds something special!)
If you enjoyed this recipe, please let me know in the comments below. Thank you.