Loaded Black Bean Soup
A creamy, smoky black bean soup that’s ready in under 20 minutes. Packed with protein and topped with avocado, tortilla chips, and lime - an easy vegetarian dinner that feels special.
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Ingredients
- 1 tablespoon olive oil
- 2 onions
- 1200 grams black beans tinned
- 400 grams chopped tomatoes
- 3 teaspoons smoked paprika
- 4 tablespoons soured cream
- 2 avocados
- 80 grams tortilla chips
- 20 grams fresh coriander chopped
- 1 lime cut into quarters
- 1 red chilli sliced
Instructions
- Start by making the soup. Peel and dice the onion. Pour the oil into a large saucepan and put on a medium heat. Add the onion and soften for 2-3 minutes.
- Pour the black beans (including the water from the tins) into the saucepan. Add the chopped tomatoes, smoked paprika and 400ml water. Bring to a simmer then cook gently for 10 minutes.
- Use a stick blender to blend the soup until fairly smooth (some chunks are OK).
- Spoon the soup into bowls and top each with a tablespoon of soured cream. Peel and chop the avocado and add a quarter to each bowl, followed by a quarter of the tortilla chips, coriander, lime and chilli.
Video
Notes
Variations & Add-Ins
- Extra toppings: Crumbled feta, jalapeños, charred sweetcorn.
- Make it vegan: Substitute soured cream for vegan yoghurt or omit altogether, use plain tortilla chips.
- Heat it up: Add a finely chopped red chilli or a dollop of chilli oil on top.
- Make it a meal: Serve with a side of corn-bread or a grilled cheese sandwich for extra comfort.
