Summer black bean soup

    5 min

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

    22 people made this

    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

    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.


    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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