Summer black bean soup

    Summer black bean soup

    6saves
    5min


    22 people made this

    About this recipe: You can't go wrong with this recipe. Serve this refreshing summer soup chilled with tortilla crisps and a dollop of yoghurt on top.

    Ingredients
    Serves: 4 

    • 1 (400g) tin black beans, rinsed and drained
    • 4 tablespoons tomato salsa dip
    • 450ml (16 fl oz) water
    • 1 (200g) punnet cherry tomatoes
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon caster sugar

    Method
    Prep:5min  ›  Ready in:5min 

    1. Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
    2. Place remaining beans, salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and purée.
    3. Stir in reserved black beans and refrigerate until ready to serve.

    Tip:

    Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you can't find tinned black beans, use dried.

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    Reviews (4)

    by
    0

    Altered ingredient amounts. i added more beans, salt and spices to the original recipe. the soup is very tasty but its colour is not great. - 24 Jul 2008

    by
    0

    Used different ingredients. The recipe is a great base to build on. I used chicken stock instead of water to add some flavour. I drained the black beans and added a tin of chopped tomatoes and sweetcorn, and an abundance of fresh veggies (red onion, spring onion, peppers, coriander and celery) - 24 Jul 2008

    by
    0

    Not a bad flavour, but a very thin soup. - 24 Jul 2008

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