Black bean soup

Sprinkle your tortillas with paprika or garlic powder before baking for extra flavour.

By The Good Housekeeping Cookery TeamPublished: 20 February 2014

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Yields:

Cook Time:

25 mins

Total Time:

25 mins

Ingredients

4 x corn tortillas (these are best left out overnight to harden up before baking)
2tbsp vegetable oil
1
onion, finely chopped
1 potato, about 250 g (9oz), finely chopped
1
garlic clove, crushed
1 tsp.
ground cumin
½-1 red chilli, to taste, deseeded and finely chopped
3 x 400 g tins black beans, drained and rinsed
1 l
(1¾ pint) hot vegetable stock
Sour cream, to serve
Guacamole, to serve

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Brush the tortillas with some of the oil and cut into wedges. Arrange in a single layer on baking sheets and sprinkle with plenty of salt. Bake for 6-8min until crisp and golden. Take out of oven and set aside to cool (they will crisp up further).
2. Step 2
  Meanwhile, heat the remaining oil in a large pan and gently fry the onion and potato for 10min until soft. Add the garlic, cumin and most of the chilli and fry for 30sec. Stir through the beans and stock, bring to the boil and simmer for 5min.
3. Step 3
  Carefully blend soup until fairly smooth but retaining some texture (do this in batches if needed). Return soup to the pan, check the seasoning and reheat if needed.
4. Step 4
  Divide soup among four warmed soup bowls and serve topped with some sour cream, guacamole and remaining chilli. Serve with the tortillas.

Per Serving:

Calories: 411
Fibre: 13 g
Total carbs: 58 g
Sugars: 6 g
Total fat: 10 g
Saturated fat: 1 g
Protein: 16 g

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The Good Housekeeping Cookery Team

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”!).

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