Spicy black bean and corn soup with chilli
This spicy, satisfying vegetarian soup has a creamy texture and is rich in protein and fibre, thanks to the black beans
INGREDIENTS
220 g (1 cup) dried black beans, rinsed, drained2 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 dried 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
Lime wedges, to serve
METHOD
Step 1
Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.Step 2
Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.Step 3
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.Step 4
Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve with lime
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