There’s nothing like a warming bowl of soup for lunch on a cold, wet, drab winter’s day. With it’s mixture of spices and nourishing legumes, this soup will certainly take away the chill.
Black beans are very good for you with their high protein and fibre content – so not only does this taste delicious, it also has health benefits!
300g Dried (no-need-to-soak) Black Turtle Beans (700g when cooked)
2 Small red onions, chopped (approx 180g)
2 Carrots, diced (approx 230g)
2 Sticks celery, finely chopped (approx 60g)
1 Tablespoon rapeseed oil
1 Chicken stock cube**
1 Beef Oxo cube**
1 tin Chopped tomatoes
1tsp Ground Cumin
1tsp Ground Coriander
1tsp Mild Chilli powder
1tsp Crushed chillies
1tsp Garlic granules
1.5 litres of water for the black beans
1 litre of boiling water for the chicken stock
Salt and ground black pepper
1. Add 1.5 litres of cold water to a large pan along with the beans and bring to the boil.
Boil rapidly for 10 minutes, then turn down the heat and simmer for 1 hour – making
sure to check that the pan does not boil dry. (Alternatively follow the instructions on
the pack or use 700g (drained) tinned beans).
2. In a large pan, heat the oil and sauté the vegetables until they start softening.
3. Add all the spices and cook through for a minute or two.
4. Add three quarters of the beans and the stock plus some salt and ground black pepper
and simmer for 20 minutes.
5. Use a hand held blender and whizz up the soup to the consistency that you prefer.
6. Sprinkle on the Oxo cube and mix thoroughly.
7. Add the remainder of the beans and simmer for a further 10 mins.
8. Adjust the consistency with water if you would like a thinner soup.
9. Serve with some crusty bread and butter.
If you’re interested, a 300g bowl of this soup is approximately 150 calories! Enjoy!
**(This can be made vegan if the stock cubes are substituted)