Ingredients
- 1 tbsp olive oil
- 1 medium onion, brown finely chopped
- 2 cloves garlic, finely chopped
- 2 medium tomatoes, roughly chopped
- 1 small bell pepper (capsicum), red finely chopped
- 3 tsp cumin, ground
- 2 tsp paprika
- 2 tsp salt, ground sea
- 1 tsp black pepper, ground
- 4 cups vegetable stock or chicken stock
- 1 lb beans, black, raw soaked overnight and cooked for 45 minutes
- 2 tbsp sour cream or plain yogurt
- 1 medium lime, juice only
- 1 bunch onion, green (spring), finely sliced
- 1/2 bunch cilantro (coriander), chopped
- 1 medium tomato, finely chopped
- 12 tortilla chips, optional
Recipe Description
Blend the cooked soup, this delivers a smooth and rather creamy soup. However, it is not mandatory to blend the soup. It’s just as good in its pre-blended state but in Guatemala it is usually served in restaurants as creme of black bean soup.
Recipe Directions
1. In a large saucepan over a medium heat, add the olive oil and then the onion and saute for 3 minutes. Add the garlic and continue to saute for a further 2 minutes. Add the tomatoes, red bell pepper, cumin, paprika, salt and black pepper. Stir well to combine all the ingredients. Cook for a further 5 minutes, stirring occasionally. Add the stock and the cooked black beans. Bring to a boil and then simmer 15 minutes, stirring occasionally.
2. Meanwhile prepare the garnish ingredients.
3. After the soup has been simmering 15 minutes, remove from heat. Transfer the soup in batches to a food processor and blend to a smooth consistency.
4. Re-heat the blended soup and when simmering turn off the heat and remove the lid. Allow to cool 2 minutes, then stir in the sour cream (or yogurt) and the lime juice.
5. Serve into bowls and top with the garnish ingredients.
