Black bean & tortilla soup

Make the most of any tins of black beans in your cupboards and make this easy and satisfying soup. Serve with coriander, avocado, feta and pumpkin seeds

Black bean & tortilla soup


    • STEP 1

      Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.

    • STEP 2

      Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and 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 the 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.

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