Simple Soups Series part 3 | Mexican black bean soup
We are now into the third week of the simple soups series and I can happily say I am well and truly enjoying my fair share of soup this season. There is no better food to accompany to steadily approaching colder weather – it’s warm, its usually simple to cook and it’s ultra comforting.
This weeks recipe is a Mexican inspired soup and it’s one I adore. It boasts a rich heartiness, from the black beans, and a zesty freshness, from the lime and chilli. In terms of spices I’ve used cumin, smoky paprika and fiery cayenne pepper, all balanced out and cooled down with some creamy avocado on top for good measure and because avocados are amazing.
For convenience sake, sometimes when making this soup I just use tinned tomatoes. However if you have them, fresh tomatoes really will really add that extra something. This is because they’re slightly sweeter so pair really well with the lime.
1 tin black beans
3 large tomatoes
2 spring onions
½ red chilli
2 cloves garlic
¼ tsp cayenne pepper
1 tsp paprika
1 tsp cumin
¼ tsp salt
½ avocado sliced (to serve)
- Deseed and slice the chilli, peel and finely chop the garlic and slice the spring onion. Add these all to a non stick saucepan, reserving a few of the spring onion slices and chilli slices for serving.
- Fry for a few minutes on a medium heat, adding small splashes of water if things start to stick. Add the spices and fry to a further 2 minutes.
- Roughly chop the tomatoes then add to the pan along with the black beans (including the juice from the tin)
- Add ½ litre boiling water and the salt, bring to the boil then reduce to a simmer and cook for 10 minutes.
- Turn off the heat and stir in the juice of the lime. Serve in a bowl with the sliced avocado on top, then sprinkle over the remaining chilli and spring onion slices.