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Black bean soup

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Black bean soup

30 minutes

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Black bean soup

By Phillippa Cheifitz

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

3 x 400 g cans black beans
2 T olive oil
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
1 t ground cumin
1 t ground coriander
4 cups vegetable or chicken stock
salt, to taste
6 cloves Woolworths black garlic
sliced avocado, for serving
limes, for serving
sour cream, for serving

Method

1. Drain the beans and set aside. Gently heat the olive oil in a saucepan. Add the onion and carrot and cook gently until the onion is soft but still pale.
2. Stir in the spices, adding a little more oil if necessary. Add the beans, stock and season. Bring to a simmer and cook for 25 minutes, partially covered. Stir in the black garlic, blend and check the seasoning.
3. Serve with avocado, lime juice and the sour cream.

Cook's note: Canned black beans are a great pantry cupboard staple, but by all means use dried if you have them. Soak them overnight, then cook slowly until tender.

Find more bean recipes here.

Photograph: Toby Murphy

Production: Brita Du Plessis

Food assistant: Nicola Naude