Spicy Black Bean And Corn Soup With Chilli

By Chrissy Freer

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This spicy, satisfying vegetarian soup has a creamy texture and is rich in protein and fibre, thanks to the black beans.

All you have to do is throw all your ingredients of Spicy Black Bean And Corn Soup With Chilli

  1. 220g (1 cup) dried black beans, rinsed, drained
  2. 2 teaspoons extra virgin olive oil
  3. 1 large brown onion, finely chopped
  4. 2 celery sticks, finely chopped
  5. 2 garlic cloves, crushed
  6. 2 teaspoons ground cumin
  7. 2 teaspoons sweet paprika
  8. 1/2 teaspoon Masterfoods Chilli Flakes
  9. 400g can crushed tomatoes
  10. 1.25L (5 cups) water
  11. 300g sweet potato, peeled, chopped
  12. 1 large sweet corn cob, kernels removed
  13. 2 tablespoons fresh coriander leaves, chopped
  14. 1 long fresh green chilli, deseeded, finely chopped
  15. Lime wedges, to serve

The instruction how to make Spicy Black Bean And Corn Soup With Chilli

  1. Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
  3. Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until potato is tender and soup is thick. Season.
  4. Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve with lime.

Nutritions of Spicy Black Bean And Corn Soup With Chilli

fatContent: 347.267 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 29 grams carbohydrates
cholesterolContent: 21 grams protein

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