Black bean & tortilla soup
SERVES 6-8 P
REP 15 mins
COOK 1 hr
EASY V
Heat 2 tbsp olive oil in a deep pan over a medium heat. Add 1 chopped onion, 2 chopped peppers (any colour you like) and 3 crushed garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add 2 tsp ground cumin, 1 tsp each garlic granules and chilli powder along with 2 tbsp tomato purée. Cook for 5 mins, until the purée has caramelised. Pour in 1 litre veg stock, 400g can chopped tomatoes, 2 tbsp cornmeal or polenta, 2 tbsp chopped pickled jalapeños and 2 x400g cans black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in 4 small corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.
GOOD TO KNOW vegan • healthy • low fat • low cal • fibre • vit c • 2 of 5-a-day
PER SERVING (8) 169 kcals • fat 4g • saturates 1g • carbs 21g • sugars 7g • fibre 8g • protein 8g • salt 0.5g
tip
Add shredded cooked chicken towards the end of cooking, if you like.