How To Make Vegetarian Black Bean Soup
Enlarge
How To Make Vegetarian Black Bean Soup
Jo Ingleby, vegetarian cookery instructor, chows you how to make a spicy and tasty black bean soup in this easy to follow recipe. Serve with some corn tortillas for the true taste of Mexico!
- Prep:
- 8h
- Cook:
- 2h:30m
- Total:
- 10h:30m
- Serves:
- 4
Ingredients
- 200 g dried black beans
- 2 red chillies
- 3 garlic cloves
- 1/3 tsp paprika
- 1 tsp coriander seed
- 1 tsp cumin seed
- 2 tsp olive oil
- 1 orange, juiced
- 1 lime, juiced
- 500 ml vegetable stock
- 1 brown sugar
- 1 onion, diced
- salt
- pepper
- coriander, chopped
- sour cream
Method
Soak the beans overnight in cold water, then drain and rinse. Place the beans in a pan of cold water, bring to the boil, and cook for 1-2 hours until they are ready. Drain the beans and set aside.
Bring a small frying pan up to a high heat and add 1 tbsp of coriander seeds and 1 tbsp of cumin seeds. Keep them moving in the pan, toasting them until they take on a golden colour and give off a little smoke. Grind the seeds in a pestle and mortar.
Heat up some oil in a large saucepan, add a large chopped onion and cook until its soft and golden; this could take up to 15 minutes.
Add a finely chopped garlic clove, a finely chopped red chilli and the ground spices, then give everything a good stir.
Add the cooked beans to the pan, the juice of a lime and an orange, the paprika, the sugar and enough stock to make the beans float. Bring to the boil and cook for about 15 minutes.
Blend until smooth with a hand blender and serve with some fresh coriander and sour cream.