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Member recipe

Spicy Black Bean Soup

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Servings

Serves 4

A wholesome, low in fat and high in fibre soup that has got a nice spice to it.

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Ingredients

  • 2 tablespoons of olive oil
  • 1 large onion
  • 120g of mild green chilies (usually from a jar) chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno chili with seeds chopped
  • 1 tablespoon of ground cumin
  • 1 425g can of black beans
  • 1 425g can of kidney beans
  • 450ml of chicken stock
  • Sour cream and tortilla chips to serve

Method

    1. Heat oil in large pan over a medium-high heat. Add onion, green chilies, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes.
    2. Add beans with juices and stock. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavours blend, about 15 minutes.
    3. Puree 675ml of soup in batches in a blender. Return puree to same pan. Season soup to taste with salt and pepper. Ladle soups into bowls and serve with sour cream and tortilla chips.

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