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Black bean & tortilla soup

Black bean & tortilla soup in a bowl

Black bean & tortilla soup

Name: Black bean & tortilla soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8
Ingredients: 2 tbsp olive oil; 1 chopped onion; 2 chopped peppers; 3 crushed garlic cloves; 2 tsp ground cumin; 1 tsp garlic granules; 1 tsp chilli powder; 2 tbsp tomato purée; 1l veg stock; 400g can chopped tomatoes; 2 tbsp cornmeal or polenta; 2 tbsp chopped pickled jalapeños; 2 x 400g cans black beans; jalapeño brine; 4 small corn tortillas; chopped coriander avocado, crumbled feta and pumpkin seeds, to serve, if you like

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 1 hr

A star rating of 4.6 out of 5.10 ratingsRate

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Make the most of any tins of black beans in your cupboards and make this easy and satisfying soup. Serve with coriander, avocado, feta and pumpkin seeds

Dairy-free

Egg-free

Healthy

Low calorie

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 chopped onion
2 chopped peppers
3 crushed garlic cloves
2 tsp ground cumin
1 tsp garlic granules
1 tsp chilli powder
2 tbsp tomato purée
1l veg stock
400g can chopped tomatoes
2 tbsp cornmeal

or polenta
2 tbsp chopped pickled jalapeños
2 x 400g cans black beans
jalapeño brine
4 small corn tortillas
chopped coriander

avocado, crumbled feta and pumpkin seeds, to serve, if you like

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Nutrition: Per serving (8)

kcal169

low
fat4g

low
saturates1g
carbs21g
sugars7g
fibre8g

high
protein8g
salt0.5g

Method

step 1

Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.
step 2

Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in the corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.

Recipe tip

Add shredded cooked chicken towards the end of cooking, if you like.

Recipe from Good Food magazine, Christmas 2023

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A star rating of 4.6 out of 5.10 ratings

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