Black Bean Soup

This is one of those emergency foods that is ridiculously fast to make, but tastes so good it’s no shame to make it. I’ve seen so many recipes that make black bean soup far too complicated, and much less pleasurable. I usually serve it as it is, but it goes very well with Sweet Corn Soup.

Serves 1-2 people

1 tin black beans, undrained – you’ll be using the juices
1 clove of garlic, minced, or processed first in the food processor to avoid lumps
1 pinch of ground cumin (optional)
½ – 1 cm squared piece of chipotle in adobo sauce (check for gluten in the ingredients)
salt if needed (I use about 1/2 tsp with my brand of beans; smoked salt is also nice)
1-2 tsps lemon juice (or to taste)

In a food processor, blend the beans including tinned juices, garlic, lemon juice, cumin, and chipotle chili.
Check for seasoning, and add salt if required (tinned beans vary the amount of included salt), and lemon juice.
Heat, either in a saucepan or the microwave.

Black Bean and Sweetcorn Soup: add 1/2 cup frozen sweetcorn after blending.
Smokey Black Bean Soup: substitute 1/2 tsp smoked salt for the cumin and chipotle.


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