Saturday, 13 July 2013

Spicy Black Bean Soup

This is a tasty and easy to make soup. This is a vegetarian version, but you don't have to make it vegetarian if you don't want to.

Spicy Black Bean Soup

1 large onion, chopped
1 large red bell pepper, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon crushed chillies
1/2 teaspoon cayenne pepper
2 cans (540ml) black beans
1 litre  vegetable stock
3 cups frozen corn

Put olive oil in a large stock pot and heat it on medium-low heat. Add onions and red bell pepper and cook until the onion is clear. Add all the spices and mix well. Pour in the black beans including the liquid and add the vegetable stock. Turn heat up to medium and cook until boiling. Add the corn and stir well. Put a lid on the pot and return the soup to a boil. Serve.

This makes a very large pot of soup. You can always add more or less spice depending on how spicy you like things. When I spice dishes, I make them so they warm your throat up, rather than burn your tongue.


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