Cuban Black Bean Soup
Velvety spiced black bean soup finished with zesty lime, fresh coriander, and creamy avocado.
Ingredients
2 tbsp extra virgin olive oil500ml
1 medium red onion, diced1
1 jalapeno pepper, finely diced50g
2 garlic cloves, minced3 pack
1 tbsp tomato puree200g
1/2 tsp ground cumin40g
1 tsp chilli powder40g
3 x 400g tins black beans, drained3x400g
700ml chicken stock10 cubes
1 dried bay leaf5g
4 tbsp sour cream, to serve150ml
1 avocado, sliced1
Small handful fresh coriander30g
1 lime, cut into wedges1
Method
- In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.
- Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)
- Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.
- Serve with a dollop of sour cream, sliced avocado, and cilantro.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £5.65 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£14.95 est. · serves 4