This tasty Mexican-style soup combines some incredible flavours to put an exciting spin on a traditional and hearty broth. It’s full of fibre thanks to the black beans, stocked with veggies like corn, celery and sweet potato and it even has a pretty hefty kick to it thanks to the addition of chilli flakes!
One of the best parts is, it’s vegetarian, so it will cater to almost every dietary requirement out there. It’s super satisfying as a main meal and perfect to serve to large groups of hungry guests – so pop it in a big saucepan and let people help themselves to this mouthwatering dish!
- 220g (1 cup) dried black beans, rinsed, drained
- 2 teaspoons extra virgin olive oil
- 1 large brown onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1/2 teaspoon chilli flakes
- 400g can crushed tomatoes
- 1.25L (5 cups) water
- 300g sweet potato, peeled, chopped
- 1 large sweet corn cob, kernels removed
- 2 tablespoons fresh coriander leaves, chopped
- 1 long fresh green chilli, deseeded, finely chopped
- Add black beans to large saucepan. Fill saucepan with cold water that comes 5cm above beans. Bring to boil over medium high heat. Cook for 10 minutes. Drain.
- Meanwhile, heat oil in large non-stick frying pan over medium heat. Add onion and celery. Cook stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
- Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until potato is tender and soup is thick. Season.
- Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve.