Tomato and Black Bean Soup
I'm always inspired to create new soup recipes as the weather gets cooler, but honestly, I could eat this soup all year round. As someone who loves hearty food, I eat soup for two reasons: firstly, to feel warm and full, and secondly, because it provides a solid excuse to eat toast. This ticks both boxes, and is made using delicious black beans, veggies and spices. Make a big batch and store it in the fridge, and have your sourdough ready.
- 2 tbs extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1 brown onion, diced
- 1/4 jalapeno (or to taste), finely chopped
- 1 red capsicum, diced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp cayene pepper
- 4 sprigs lemon thyme (stems removed)
- 1 x 400g tin diced tomatoes
- Squeeze of lemon juice
- 2 x 425g tin black beans, drained
- 2 vegetable stock cubes dissolved in 1 litre of water
- Avocado, seeds, tortillas or bread
- In a large pot, heat oil for 30 seconds over a medium heat.
- Add garlic, onion and jalapeno and cook for another few minutes, until onion becomes translucent.
- Add capsicum, paprika, cumin, pepper and thyme and cook for a further 5 minutes.
- Add tomatoes, lemon juice, black beans and water, cover with a lid and leave to simmer on a low heat for 20 minutes.
- Remove the lid, and using a stick blender, blend the mixture until it starts to become smooth but still has some chunks. It's up to you, but I prefer to have soup that is thick with a few pieces of black beans throughout.
- Serve with toppings of your choice and some thick bread or tortillas.