Recipe: Black Bean Chilli Soup


I know that this is summer and everyone should be eating fresh salad stuff straight out of the garden, but I think there is still a place for something quick and tasty that uses store-cupboard ingredients. Especially when the weather rains off the picnic on the lawn!

This is practically a store-cupboard soup, if you omit the red pepper and lime, but it is full of the gutsy flavour of a good chilli.

I have used black beans here, but red kidney beans or adzuki beans would be perfectly good substitutes. This recipe is dairy-free, but you could add a grating of cheddar cheese instead of lime as a garnish.

Black bean chill soup photo DSCN0747_zpsbf795e93.jpg

1 red onion, finely chopped
1 red pepper, chopped
2 fat cloves of garlic, finely chopped
1 tsp ground cumin
1 tsp chilli powder
1 tsp smoked paprika
400g tin of black beans, drained and rinsed
400g tin of chopped tomatoes
200g frozen sweetcorn
750ml vegetable stock
lime slices for garnish (optional)

Sweat the onion and pepper in a little oil until the onion is translucent.
Add the garlic and stir for a couple of minutes.
Add the spices and stir until the vegetables are coated in them.
Add the rest of the ingredients apart from the lime.
Season with salt and pepper.
Simmer for half an hour.

Serve with the lime slices as garnish.
Serves 4

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