Mexican Black Bean Soup

Let's talk about beans...

These are my favourite source of fibre, also rich in protein, folate, iron, potassium and magnesium. A lot of the recipes I write include beans, either blitzed and hidden, or out and proud.

This Mexican Bean Soup, is so good and nourishing at this time of year and you probably have all the ingredients ready to go...

It's easy, delicious and nutritious....

  • Serves 8 – best to make a big batch as it freezes well! Ingredients:

  • 1 large onion, chopped

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 2 green or red capsicum, seeded & chopped

  • 2 jalapeño peppers or red chilli, seeded & chopped

  • 6 cups water or vegetable broth

  • 3 cans black beans, drained & rinsed

  • 2 teaspoons ground cumin 1 bunch coriander

  • 1 teaspoon sea salt

  • 2 cups cooked quinoa or brown rice

  • 1 Avocado

Directions: 1. Sauté onion in olive oil until soft. Add garlic and sauté briefly. Add peppers, and continue to sauté about 5 more minutes.

2. Add remaining ingredients, except for quinoa or rice, and simmer, covered for 20 minutes. Add cooked quinoa or rice and simmer another 5 minutes.

3. I love to serve it with some mashed avocado on the top and a side of blue corn chips!

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