Mexican Black Bean Soup with Lime & Coriander

Ingredients

For 4 portions

• 🫘 800g black beans, canned
• 🏺 2 Tbsp olive oil
• 🧅 1 large onions
• 🧄 3 cloves garlic
• 🫑 1 medium red bell pepper
• 🌿 2 Tsp cumin powder
• 🫑 1 Tsp smoked paprika
• 🌿 1 Tsp oregano
• 🌿 0.5 Tsp chilli powder
• 🍅 2 medium tomato
• 🍆 1 cube vegetable stock cube
• 🥤 800ml tap water
• 🍋 2 pieces lime
• 🌿 15g fresh coriander
• 🧂 0.5 Tsp salt

Method

1. Heat the oil in a large pan over medium heat. Cook the chopped onion and red pepper for 6–7 minutes until soft. Add the crushed garlic for 1 minute.
2. Stir in the cumin, smoked paprika, oregano and chilli powder and cook for 30 seconds until fragrant.
3. Add the chopped tomatoes and cook for 2–3 minutes until they start to break down.
4. Add the drained, rinsed black beans, the crumbled stock cube (check it's vegan) and the water. Bring to the boil and simmer for 10 minutes.
5. Blend about half the soup with a stick blender (or blend half in a jug and stir it back in), so it's thick and creamy but still has whole beans.
6. Squeeze in the juice of 1 lime, season with the salt and simmer for 1 more minute. Add a splash of water if it's too thick.
7. Serve in mugs or bowls topped with chopped coriander, with the other lime cut into wedges for squeezing.