Meatless Mondays with Cathy Duffield
This soup is easy to prepare and, if you use tinned beans, quick to make. Tins of black beans are found in most supermarkets. If you prefer to use dried beans soak them in water until they treble in size, rinse and cook in fresh water until soft (about 1½ hours). Black beans are a widely used ingredient of Central and South American cuisine and are a favourite in our family.
2 cups dried black beans or 4½ cups cooked (the equivalent of about 3 tins)
1 tbsp olive oil
1 large onion, chopped
4 cloves garlic, chopped finely
2 carrots, sliced finely
1 stalk of celery
1/2 tsp chilli powder (or 1/4 tsp for less heat)
1 tsp ground cumin
4 cups vegetable stock (can use 1 or 2 stock cubes)
One 400g tin chopped tomatoes
1 tsp salt or to taste
Dash of pepper
Cook the beans until tender, unless using tinned beans.
Fry the garlic, onions, carrots and celery in the oil for about 5 minutes.
Add the chilli and cumin and stir for 1 minute.
Add the stock and half the beans.
Blend the remaining beans with the chopped tomato and add to the soup (or mash if you do not have a blender).
Simmer the soup for approximately 10 minutes.
Add the salt and pepper and serve.