1 tablespoon vegetable oil
1 onion chopped
2 or 3 cloves garlic, finely chopped
2 carrots chopped
1 red chilli finely chopped or 1 teaspoon of chilli powder
1 teaspoon of ground cumin
4 cups of vegetable stock
4 oz black beans soaked overnight and rinsed several times, or 2 tins of black beans
1 tin tomatoes, or 6 medium sized fresh tomatoes
1 small tin sweet corn or some frozen corn or fresh corn
1 courgette chopped
1 or 2 stalks of celery chopped small
¼ teaspoon ground black pepper
salt to taste.In a large saucepan put the well soaked and rinsed black beans and cover well with water.  Simmer for 1 – 1 ½  hours until tender. Alternatively rinse the tins of beans and place in the saucepan.

In a large saucepan heat oil over medium heat; cook onion, garlic and carrots, stirring occasionally for 5 mts or until ionion is softened.  Add chilli or powder and cook, stirring for 1 minute.  Add stock, 2/3rds of the cooked black beans, corn and pepper, bring to boil.

Meantime, in food processor or blender, puree together tomatoes, can or fresh, and the remaining third of the beans.  Add this to the main pot.  Reduce heat, cover and simmer for 10 – 15 mts. or until vegetables are tender.

If soup is too thick, add more stock to taste.  With crusty bread, this makes a good lunch.

You can vary the vegetables, to use whatever you have or whatever you enjoy.

Garnish with fresh coriander.

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