Black bean & chilli soup

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• Beth

  27 July 2010

  Beth rated this recipe

  

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• Belkey

  07 September 2010

  Belkey rated and commented on this recipe

  

  This is a tasty, hearty soup. Low fat too!

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• Pamela

  07 October 2010

  Pamela commented on this recipe

  To make this dish really special, saute some chopped pancetta or bacon with the veggies. Delicious when served with lime drenched salsa. I served this as midweek 'food for friends.'

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• Mark Richardson

  13 October 2010

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• jax

  16 October 2010

  jax rated and commented on this recipe

  

  Very simple, and yet tasty - although I did tweak the recipe a bit. I added two chopped red chillis (with seeds) whilst frying off the veg, practically quadrupled the amount of ground cumin, added cumin seeds and ground coriander at the spice stage too, as well as some tinned sweetcorn right near the end. The result was a fabulously warming think soup that was lovely with toasted wholemeal pitta breads.

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• kittypie

  02 January 2011

  kittypie rated this recipe

  

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• Ang

  16 January 2011

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• Aisling

  19 January 2011

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• kasia

  12 May 2011

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• Marcsi

  16 August 2011

  Marcsi rated and commented on this recipe

  

  I added 2 garlic cloves and a tsp sweet smoked paprika. It was fantastic!

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• blulou

  05 September 2011

  blulou rated and commented on this recipe

  

  Added garlic and a red chilli and upped the cumin, we're used to fairly strong flavours so it needed it for us. This is a really good soup though with minimum ingredients which I would usually have in anyway, though was I struggling to get tinned black beans so I used dried which takes a bit more planning. However I've now cooked a packet and measured off into amounts equivalent to a tin and popped in bags in freezer so I'm ready to go! 280g btw, is about what you'd get out of a tin, drained weight beans in case anyone else is having same problem.

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• Favourites

  01 January 2012

  Favourites rated this recipe

  

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• Loubser

  07 January 2012

  Loubser rated this recipe

  

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• toffeelady

  23 June 2012

  toffeelady rated and commented on this recipe

  

  A lovely, tasty and filling soup and so quick and easy to prepare. I used a heaped teaspoon each of cumin seeds and smoked paprika which gave it a nice warming flavour. Will definately make again!

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• alannasmagic

  20 September 2012

  alannasmagic rated and commented on this recipe

  

  Yum! This soup was so easy to make and really tasty. I did use rather too much chilli flakes but the yogurt worked perfectly to help cool it down. Will definatly be making it again.

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• Lhea

  22 December 2012

  Lhea rated and commented on this recipe

  

  I don't know what sized onion you used but I used a standard sized and this was INCREDIBLY oniony!!! Or maybe it was too much celery�but I followed the recipy exactly and its almost inedible its so tart! Id recommend half a onion and 1 celery.

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• Jude

  18 February 2013

  Jude commented on this recipe

  Tasty and simple to make, will make again.

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• LittleJones

  01 April 2013

  LittleJones rated and commented on this recipe

  

  Just made this soup as a quick lunch for a friend and I was really impressed. I added a couple of chestnut mushrooms for extra veg, a teaspoon of smoked paprika, a dash of balsamic vinegar and the juice of half a lime while it was cooking which really lifted it. When I added the sprinkling of coriander at the end, I also added some chopped spring onions and an extra spritz of lime. I served it with a toasted wholemeal pitta bread. We both loved the flavours and the fact it tastes so healthy, and it was surprisingly filling. I'll definitely be making this again!

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Ingredients

• 1 onion , chopped
• 2 sticks celery , sliced
• 1 carrot , cut into small dice
• olive oil
• pinch chilli flakes
• ½ tsp ground cumin
• 1 x 400g tin chopped tomatoes
• 400ml vegetable stock
• 1 x 400g tin black beans , rinsed and drained
• 150ml pot natural yogurt
• small bunch coriander , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian

Ingredients

• 1 onion , chopped
• 2 sticks celery , sliced
• 1 carrot , cut into small dice
• olive oil
• pinch chilli flakes
• ½ tsp ground cumin
• 1 x 400g tin chopped tomatoes
• 400ml vegetable stock
• 1 x 400g tin black beans , rinsed and drained
• 150ml pot natural yogurt
• small bunch coriander , chopped

Per serving

314 kcalories, protein 17.2g, carbohydrate 41.6g, fat 9.8 g, saturated fat 2.2g, fibre 10.4g, salt 2.57 g

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