Chilli black bean soup

BlackBeanSoup

Serves 4

2 onions, finely diced

2 tsp ground cumin

2 cups vegetable stock

400g can chopped tomatoes

2 x 400g cans black beans in chilli sauce

Sour cream, to serve if desired

Sprigs fresh coriander

1 Heat 2 tbsp olive oil in a large saucepan. Add onion and cook over a medium heat for 5 minutes until soft. Add cumin and cook for a few more minutes. Stir in stock and canned tomatoes.

2 Simmer for 10 minutes. Stir in black beans and heat gently. Adjust seasoning with salt and pepper, to taste.

4 Serve with a little sour cream if desired and topped with coriander.