Black bean soup

Name: Black bean soup
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 x corn tortillas (these are best left out overnight to harden up before baking); 2tbsp vegetable oil; 1 onion, finely chopped; 1 potato, about 250 g (9oz), finely chopped; 1 garlic clove, crushed; 1 tsp. ground cumin; 1/2-1 red chilli, to taste, deseeded and finely chopped; 3 x 400 g tins black beans, drained and rinsed; 1 L (1 3/4 pint) hot vegetable stock; Sour cream, to serve; Guacamole, to serve

Sprinkle your tortillas with paprika or garlic powder before baking for extra flavour.

By The GH Kitchen TeamPublished: 20 February 2014

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Cook Time:

25 mins

Total Time:

25 mins

Ingredients

4 x corn tortillas (these are best left out overnight to harden up before baking)
2tbsp vegetable oil
1 onion, finely chopped
1 potato, about 250 g (9oz), finely chopped
1 garlic clove, crushed
1 tsp. ground cumin
1/2-1 red chilli, to taste, deseeded and finely chopped
3 x 400 g tins black beans, drained and rinsed
1 l (1 3/4 pint) hot vegetable stock
Sour cream, to serve
Guacamole, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Brush the tortillas with some of the oil and cut into wedges. Arrange in a single layer on baking sheets and sprinkle with plenty of salt. Bake for 6-8min until crisp and golden. Take out of oven and set aside to cool (they will crisp up further).
2. Step 2
  Meanwhile, heat the remaining oil in a large pan and gently fry the onion and potato for 10min until soft. Add the garlic, cumin and most of the chilli and fry for 30sec. Stir through the beans and stock, bring to the boil and simmer for 5min.
3. Step 3
  Carefully blend soup until fairly smooth but retaining some texture (do this in batches if needed). Return soup to the pan, check the seasoning and reheat if needed.
4. Step 4
  Divide soup among four warmed soup bowls and serve topped with some sour cream, guacamole and remaining chilli. Serve with the tortillas.

Per Serving:

Calories: 411
Fibre: 13 g
Total carbs: 58 g
Sugars: 6 g
Total fat: 10 g
Saturated fat: 1 g
Protein: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time