Black Bean Soup (serves 4)

I’m not sure where my food urges come from but all of a sudden I crave a hearty black bean soup and this one is a meal in itself. It is packed with vegetables and has little liquid (and I thickened that) but it definitely should be served from a bowl. It has a little kick to it from the cumin and red pepper flakes. I can’t think of a more substantial, warming and slightly spicy meal (because it is a meal in itself) for a wintry day.

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 medium onion – finely chopped
2 large cloves of garlic – grated
1 red pepper – de-seeded and finely diced
1 can of black beans – drained and rinsed
1/2 can of sweetcorn – drained and rinsed
1/2 tsp. cumin
1/4 tsp. red pepper flakes
2 cups veg. or chicken broth
1 good tsp. cornstarch
Juice of half a lime
1 tbsp. cilantro – finely chopped

Heat seasoned oil in a frying pan and when sizzling add the onion and let soften and brown.
Add the grated garlic and diced red pepper and cook for a few minutes.
Tip in the beans and sweetcorn and sprinkle over the cumin and red pepper flakes.
Pour in the broth. Reserve 1 tbsp. and mix with the cornstarch until smooth in a small bowl
Bring to a boil, then simmer for 15 minutes.
Mix in the cornstarch mixture and bring to a boil again for 5 minutes.
Pour in the lime juice and add the cilantro.
Simmer for 5 more minutes and serve immediately.


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