Chilli Black Bean Soup

    9 hours 45 minutes

    This excellent soup tastes great and is also very nutritious and low in fat. It may look a bit grey after you blend it but tastes fabulous.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 500g raw black beans, soaked overnight in cold water
    • 2 small red onions, chopped
    • 3 small garlic cloves, chopped
    • 1 teaspoon Herbie's Spices Mexican Spice Blend
    • 1 teaspoon Herbie's Spices Chilli Pasilla Powder
    • 1-1 1/2 litres chicken or vegetable stock
    • 2 limes, juiced
    • 2 corn cobs, kernels removed
    • 2 teaspoons Herbie's Spices Sea Salt
    • 1 small bunch coriander, roughly chopped
    • 2 tablespoons low-fat creme fraiche

    Preparation:15min  ›  Cook:1hour30min  ›  Extra time:8hours soaking  ›  Ready in:9hours45min 

    1. Cook the black beans in water until cooked, then rinse well.
    2. Heat 1 tablespoon olive oil in a large saucepan and sweat onions until soft, then add garlic for 2 minutes.
    3. Add spices to pot, then return drained beans to the pan and cover with stock. Simmer for 15 minutes, until beans are getting extremely soft.
    4. Blend with a hand-held blender or transfer to a blender.
    5. Return soup to pot and add lime juice and corn kernels.
    6. Simmer gently to cook the corn and season to taste.
    7. Serve garnished with coriander and crème fraiche and some corn chips on the side.

    Additional Tips

    This soup will freeze well (before garnishing), if you have any leftovers.

    Black beans

    The black beans in this soup are the South American black beans not the Asian ones.

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    Dear Herbie Could you please add a photo? Thank you!  -  28 May 2012