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Smoky vegan black-bean soup

  • 20 min
  • 6
  • Easy
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Smoky vegan black-bean soup

Recipe Ingredients

  • 2 tbsp olive oil
  • 2 medium carrots, chopped
  • 2 stalks celery, sliced
  • 1 medium onion, finely chopped
  • 1.4 cup tomato paste
  • 3 cloves garlic, crushed
  • 1 1/2 tsp ground cumin
  • 3 cups vegetable or chicken stock
  • 3 cans (400g each) black beans, undrained
  • 1 cup frozen corn
  • avocado chunks and coriander leaves, for serving

Recipe Directions

1. In a 30cm frying pan, heat oil on medium-high. Add carrots, celery and onion. Cook for 6 to 8 minutes or until starting to brown, stirring occasionally. Add tomato paste, garlic and cumin. Cook, stirring, for 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in ó cup stock, scraping up any browned bits. 2. Transfer contents of frying pan to a 6 to 8 slow-cooker bowl along with beans, corn and remaining stock. Cover and cook on high for 4 hours or low for 6 hours. Serve with avocado and coriander. EACH SERVING About 1 360kJ, 14g protein, 51g carbohydrate, 11g fat (1g saturated), 19g fibre

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