Black Bean Soup

Ellie Sib
by Ellie Sib
6 bowls
40 min

I first had bean soup in Mexico and fell in love with the beany goodness!

This soup is packed with fibre and is healthy, filling and delicious.

You can sneak veggies in here and nobody will ever notice. Use any topping you like, but tortilla chips complements the flavour perfectly and leftovers can be turned into a bean dip with the addition of more cheese. I usually make a huge batch and then freeze some, it can be defrosted directly in th pan for a quick and easy dinner.

The measurements below are just a rough guideline, it's pretty hard to mess up soup so you can pretty much use what you like.

Recipe details
  • 6  bowls
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info

  • 1 tin black beans
  • 2 spring onions
  • 4 cloves garlic
  • 1 large carrot
  • 1 stalk celery
  • 2 medium potatoes
  • 500ml stock
  • 1 chipotle chilli in adobo
  • Large handful grated cheddar
  • 1 bunch coriander (stalks and leaves)
  • 1 tbsp light cream
  • Knob of butter
Toppings (optional):
  • Coriander leaves
  • Tortilla chips
  • Cheese cubes
  • Avocado cubes

Chop all veg into chunks (Onion, celery, carrot, garlic, potato).
Heat butter in a large saucepan.
Fry all the veg for 10 minutes, then add stock so everything is submerged. Depending on pan size, you may need more or less than 500ml; you can top it up with water if needed.
Bring to a boil, then reduce heat and simmer for 10-15 mins, until veg is soft.
Chop the coriander and chilli, and add to the pan. Rinse the beans if needed, and add those next.
Take off the heat and blend the soup together, either using a soup blender or a food processor.
Season well, then heat through. Add the cheese and stir until it's all melted.
Cream can be added directly to the bowls, in a swirl pattern. Add the toppings you're using, and serve.