Chilled Black Bean Soup
A really simple chilled bean soup recipe, you can't go wrong! Serve with a dollop of yoghurt on the top.
Ingredients
Serves: 4
- 1 (400g) tin black beans, rinsed and drained
- 4 tablespoons tomato salsa dip
- 2 cups (500ml) water
- 1 (200g) punnet cherry tomatoes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon caster sugar
Directions
Preparation:5min ›
Ready in:5min
- Drain and rinse black beans, placing 1 tablespoon black beans aside for later use.
- Place remaining beans, salsa, water, cherry tomatoes, ground cumin and sugar in a food processor or blender and purée.
- Stir in reserved black beans and refrigerate until ready to serve.
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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (16)
The recipe is a great base to build on. I used chicken broth instead of water to add some flavor. I drained the black beans and added a can of diced stewed tomatoes and a can of corn, and an abundance of fresh veggies (red onion, green onion, bell peppers, cilantro, and celery) - 13 Jan 2008 (Review from Allrecipes USA and Canada)
I am a poor starving college student and the key word is poor and this recipe is an excellent one for us on a budget but are hungry for something that will heat up the mouth a bit (I did not cool it in the fridge and I put in red pepper flakes and a tish of chili powder) thanks!!!!! - 20 Apr 2008 (Review from Allrecipes USA and Canada)
Big hit with the family. Some adjustments: Cooked on stove- started by sauteing some chopped onion then chopped red pepper (about 1/4 cup each) and clove of garlic before adding the water and all other items (left out sugar). Also used a chunky salsa and didn't strain it- left chunks in. Noticed I had some leftover corn so tossed a bit of that in too. Let simmer for probably 30 mins as prepared some cornbread to go with the meal. Used a submersible stick blender to puree bulk of soup. Flexitarian daughter went back for seconds before even having any cornbread! I didn't care for the cherry tomatoes so next time will instead use diced tomato in lieu of them. I'm not very creative in the kitchen to concoct my own recipe, so this was a solid foundation to work with. Thanks Corwynn! - 03 Jan 2010 (Review from Allrecipes USA and Canada)