Lockdown lunches | Black bean soup with salsa

Maybe because dried black beans aren’t the number one shopping item for hoarders, I found packs of them still on the shelves. Black soup doesn’t look or sound very appetising but, trust me, this is one of the most delicious soups I’ve tasted in a while. It’s a Mexican-inspired recipe with a spot of Tabasco heat but what really makes it is the fresh salsa topping of lime-infused onion, chilli, coriander, tomato and extra-virgin olive oil. I made enough for my lunch this week and never tired of it – and it’s low carb. Let’s hope I’ll still be able to find black beans after I’ve published this because I think you’ll love it too!

Black bean soup

Serves 4

  • 250g black beans, soaked overnight in plenty of cold water 
  • 3 slices of streaky bacon, finely chopped into lardons
  • 1 onion, peeled and sliced
  • 2 medium carrots, chopped
  • 1 stick of celery, chopped
  • 1 large clove of garlic, crushed
  • 1 teaspoon of cumin seeds, roasted and finely ground
  • 1.2 litres of chicken stock
  • 1 teaspoon of Tabasco
  • 15g fresh coriander, stalks for the soup, the rest for the salsa
  • 2 tablespoons of olive oil
  • 1 lime
  • 2 tomatoes, chopped into small pieces
  • 1 small red onion, peeled and sliced
  • 1 green chilli, seeds removed, finely chopped
  • 1 dessertspoon of extra-virgin olive oil
  • Salt and freshly ground black pepper

To make …

  • Heat the oil in a large saucepan, add the bacon and cook for about 5minutes. Add the onion, garlic, celery, carrot and coriander stalks and cook on a gentle heat for another 10 minutes.
  • Drain the beans and to the pan with the chicken stock, roasted cumin and tabasco. Bring to a gentle simmer and cook at this low heat for about an hour and a half with the lid on.
  • Make the salsa for later. In a medium-sized bowl, add the sliced red onion, the juice of half a lime, the chopped tomato, coriander, extra-virgin olive oil and chilli. Mix thoroughly and set aside. Add a pinch of salt and pepper. The lime should mellow out the raw onion.
  • Once the beans are soft and cooked through, whizz with a hand blender until smooth. Season and return to a gentle heat.
  • Serve the soup in warm bowls, top with a spoonful of the salsa.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

NB: Always consult an appropriately qualified health professional before adopting a dramatic lifestyle change – we’re all different, what works for one person doesn’t work for everyone.

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Recipes, Soup and tagged , , , , . Bookmark the permalink.

1 Response to Lockdown lunches | Black bean soup with salsa

  1. Pingback: Soup, glorious soup! | Pigeon Cottage Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.