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Black Bean & Vegetable Soup

Healthycooking's picture
Ingredients
  Butter 2 Ounce (60 Grams)
  Onion 1 , chopped
  Leek 4 Ounce, sliced (125 Grams)
  Courgettes 2 , sliced (Zucchini)
  Carrots 2 , sliced
  Red pepper 1⁄2 , halved, seeded and diced
  Potato 10 Ounce, diced (315 Grams)
  French beans 6 Ounce, cut into 1 inch lengths (185 Grams)
  Tomatoes 4 , skinned and chopped
  Vegetable stock/Chicken stock 32 Fluid Ounce (1 Liter / 4 Cups)
  Frozen shelled broad beans 6 Ounce, thawed (185 Grams)
  Black beans 6 Tablespoon, preserved, rinsed
  Chopped coriander leaves 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Melt the butter in a large pan. Add the onion, leek, courgettes (zucchini), carrots, red pepper, potato and French beans and saute for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, then cover and simmer for 25 minutes.
2. Stir in the broad beans and black beans and continue cooking for 3 minutes.
3. Transfer half the soup to a food processor or blender and work to a fairly smooth puree. Return to the pan, stir in the coriander and reheat gently. Season with freshly ground black pepper to taste.
4. Divide the soup between warmed individual serving bowls and garnish with coriander or parsley.

Recipe Summary

Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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