Spring is almost here, meaning we have plenty of rainy days ahead.
There’s a surge of colder weather coming in the next few days. Soup is always an easy and warm dinner idea on those cold days, like minty pea or creamy mushroom.
If you’re looking for something with a little more kick, this black bean and tortilla soup is perfect for you.
The recipe, from BBC Good Food, takes about 1 hour to cook and feeds 6 to 8 people. It’s easy to store in the refrigerator and save for later as well.
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Ingredients
2 tbsp olive oil
1 chopped onion
2 chopped peppers
3 crushed garlic cloves
2 tsp ground cumin
1 tsp garlic granules
1 tsp chilli powder
2 tbsp tomato purée
1l veg stock
400g can chopped tomatoes
2 tbsp cornmeal or polenta
2 tbsp chopped pickled jalapeños
2 x 400g cans black beans
jalapeño brine
4 small corn tortillas, cut into strips
chopped coriander, avocado, crumbled feta and pumpkin seeds, to serve, if you like
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Instructions
Heat olive oil in a deep pot over medium heat. Add in the onion, peppers and garlic cloves with a big pinch of salt. Cook for 10 minutes until the vegetables have started to soften, then add in the ground cumin, garlic granules, chilli powder and tomato puree. Cook for 5 minutes, or until the puree has caramelised.
Pour the veg stock into the pot. Add in the chopped tomatoes, cornmeal or polenta, chopped pickled jalapenos and black beans. Add a splash of jalapeno brine and bring it to a simmer.
Cook for 45 minutes, until thickened and reduced. Season, then scatter in the strips of tortillas. Let it rest for 5 minutes before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.
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