Quick & Easy Black Bean Soup


Black bean soup was a first for me about a year ago whilst dinning in a small traditional Cuban restaurant in the middle of downtown Miami. Ever since then I often catch myself having the occasional daydream, of not only of my trip to Florida, but also the Cuban black bean deliciousness I experienced there. In an attempt to relive those memories I device a quick and easy no fuss black bean soup that I like to think gives the traditional a run for its money. 

Ingredients                                                                                                                                  Serves: 2
500g Black Beans, from a can
1 Red onion, Chopped
2 Garlic cloves,  minced
1 Vegetable or chicken stock (follow packet guidelines for amount of water) 
1 Tomato, de-juiced and chopped
1 Tsp origano or any herb you like, fresh would be better
Salt & pepper to taste 

Step 1 - Place the chopped up onion in a pot with a splash of olive oil and cook until transparent 

Step 2 - Once the onions are cooked, place in the garlic and cook for a further minute. Add the vegetable or chicken stock, black beans and herbs and simmer for 30 minutes 

Step 3- Whilst the soup is simmering, chop up the tomatoes, making sure to remove the seedy juice bits that you can cheekily snack on as we won't be using them. 

Step 4 - Just before the 30 minutes are up, season with salt and pepper for taste. 

Serve and enjoy! 

Looking to have it as a main meal? Serve it with rice instead.

Until next time,

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