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Black Bean Soup

Prep Time:

15 minutes

Cook Time:

3 hours


About the Recipe

This soup is delicious and filling on a cold day ...the sherry chaser is optional!


50ml rapeseed oil

2 large onions, diced

4 fat cloves of garlic chopped

1tsp ground cumin

1tsp ground coriander

1tsp dried oregano

1 bay leaf

225g dried black turtle beans soaked in water overnight then drained

2x400g tins chopped tomatoes

1tbs tomato puree

1 scant teaspoon tabasco

1 bunch fresh coriander, chopped

1.75 litres vegetable stock (from vegetable bouillon)

Salt and pepper to taste


110g sour cream

2 tomatoes, diced

1 avocado peeled and diced

1 tbsp lemon juice

A few fresh coriander leaves


Heat the oil in a large pan and saute the onion and garlic for 5 mins until soft but not brown

• Stir in the spices, dried oregano, bayleaf and beans and saute for 5 mins

• Add canned tomatoes, tabasco, fresh coriander, and vegetable stock, bring to the boil, then

simmer very gently for 3hrs

• Discard the bayleaf, put aside half of the beans and puree the remainder of the soup until

smooth, put through a sieve into a clean pan, add the reserved beans and season to taste.

• Reheat and serve with a swirl of sour cream and a spoonful of the mixed garnish ingredients.

NB: My recipe says serve with a shot of dry sherry!

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