Mexican Black Bean Soup

Servings: Makes: 6

Nutritional Information:

Per serving (302g)

Calories 261, Fat 9.2g, Saturates 1.2g, Carbohydrate 38g, Sugars 5.8g, Fibre 14g, Protein 11g, Salt 2.4g




Add the oil to a saucepan over a medium-high heat, then add the onion, garlic, cumin, paprika and red pepper and cook for 3-4 minutes. Then add one tin of black beans, chopped tomatoes and vegetable stock, and allow to simmer for 15-20 minutes. Use a stick blender to blend the soup until smooth. Then add the remaining black beans to the soup and simmer for another 10 minutes.


Top the soup with toppings, and serve.


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