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Spicy Black Bean Soup

A spicy version of the black bean soup recipe that originated in Cuban cuisine. This recipe is gluten-free and uses chilli for some kick.

Ingredients

1 Tbsp vegetable oil
1 chopped onion
1 clove garlic, minced
2 chopped carrots
2 tsp chili powder (to taste)
1 tsp ground cumin
4 cups vegetable stock
3 cups cooked black beans (or 2 cans drained and rinsed)
1 cup whole kernel sweetcorn
¼ tsp ground black pepper
1 medium can diced tomatoes

Cooking Instructions

  • In a large saucepan, heat oil over medium heat.
  • Cook onion, garlic and carrots for 5 minutes or until onion is softened, stirring occasionally.
  • Add the chili powder and cumin; cook, stirring, for 1 minute.
  • Add the stock, half the beans, corn and pepper; and bring to the boil.
  • Meanwhile, in a food processor or blender, puree together the tomatoes and remaining beans; add to the pot.
  • Reduce heat, cover and simmer for 10 to 15 minutes or until the carrots are tender.
  • You can totally omit the chilli powder if you don’t want a spicy soup.
Serves 4 people

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