This hearty Mexican inspired soup contains all of the flavours you'd want to find in a taco! It's then topped with a delicious salsa, a recipe that is sure to become a healthy winter staple with the kids (and adults), too.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
333
Ingredients
1Tbsp.
vegetable oil
1
onion, finely chopped
1
garlic clove, crushed
2tsp.
ground cumin
1Tbsp.
chipotle chilli paste
1Tbsp.
tomato puree
2
x 400g tins black eyed beans, drained and rinsed
1l
hot vegetable stock
juice 1 lime, plus wedges to serve
For the salsa topping
4Tbsp.
tinned sweetcorn, drained
1/2
ripe avocado, chopped
1
large ripe tomato, finely chopped
2
spring onions, thinly sliced
Directions
Step 1Heat oil in a large pan over low heat and fry onion for 7-8min, stirring occasionally, until tender. Add garlic, cumin, chipotle and tomato purée and fry, stirring, for 1min. Stir through the beans and stock, bring to the boil and simmer for 10min.
Step 2Meanwhile mix salsa ingredients and check seasoning.
Step 3Remove half the beans and liquid to a blender and whizz until smooth. Return to the pan with the unblended soup and season to taste with salt, pepper and lime juice.
Step 4Divide soup between 4 bowls and top with the salsa ingredients. Serve.
GH TIPS:
For a thicker, smoother soup, simply whizz more of the beans at step 3. Or leave it chunky if you prefer.
Love a bit of spice? Feel free to add a chopped jalapeno to the salsa if you like a bit of a chilli kick.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
