Mexican Black Bean Soup with Tomato Salsa

Vegan

A hearty, gently spiced soup. If you can't get hold of tinned black beans, use pinto or kidney beans.

Try our lovely dairy-free sour cream recipe with this too - the recipe is elsewhere on the site and only takes a minute!

Serves:

Time:

40 minutes

Gluten free

No nuts

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

Low calorie oil spray
1 onion, chopped
1 large carrot, diced
1 celery stalk, diced
1 garlic clove, chopped
½ tsp cumin seeds
½ tsp ground coriander
1 tsp dried oregano
1.5L hot vegan stock
2 sprigs parsley
1 bay leaf
2 tins of black beans, rinsed and drained
Juice of ½ a lemon
Salt and freshly ground black pepper

Tomato Salsa
4 tomatoes, chopped
4 spring onions, thinly sliced
Small bunch fresh coriander, chopped
Juice of ½ a lime

Method:

1. Heat a soup pan and add 2 squirts of oil spray. Saute the onion until soft then add the carrot, celery and garlic. Add cumin, ground coriander and oregano and cook in for a minute or two, stirring continuously.

2. Blend the other half of the beans and return to the pan. If very thick, add a little water to get to consistency you like.

3. Add half the black beans and cook for another 5 minutes. Remove and discard parsley stems and bay leaf.

4. Add the stock, parsley and bay leaf and cook for a further 20 minutes.

5. Meanwhile, make salsa by mixing together all ingredients. Season and put into a small bowl.

6. Reheat gently, add lemon juice and season with salt and freshly ground black pepper. Ladle soup into bowls and let people spoon salsa on top of the soup themselves.