Name: Chipotle black bean soup with lime-pickled onions
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: juice 2 limes; 2 small red onions thinly sliced; ½ tbsp olive oil; 2 garlic cloves finely chopped; ½ tbsp ground cumin; ½ tbsp smoked paprika; ½ tbsp chipotle paste or Tabasco, to taste; 400g can black bean drained and rinsed; 400ml vegetable stock; half-fat soured cream to serve; coriander leaves, to serve; crisp tortilla chips to serve

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Chipotle black bean soup with lime-pickled onions

Chipotle black bean soup with lime-pickled onions

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

Plus pickling

A star rating of 4.7 out of 5.20 ratingsRate

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Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

juice 2 limes
2 small red onions

thinly sliced
½ tbsp olive oil
2 garlic cloves

finely chopped
½ tbsp ground cumin
½ tbsp smoked paprika
½ tbsp chipotle paste

or Tabasco, to taste
400g can black bean

drained and rinsed
400ml vegetable stock
half-fat soured cream

to serve
coriander

leaves, to serve
crisp tortilla chips

to serve

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Nutrition: per serving

kcal190
fat5g
saturates1g
carbs26g
sugars6g
fibre10g
protein9g
salt0.8g

low

Method

step 1

To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
step 2

Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
step 3

Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

Recipe from Good Food magazine, March 2013

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A star rating of 4.7 out of 5.20 ratings

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