Thursday, 13 January 2011
Black bean soup (3 colours)
Olive oil - 1 tbsp
Onion - 2, finely chopped
Carrots - 2, peeled and finely chopped
Celery - 2 stalks, finely chopped
Garlic - 2 cloves, finely chopped
Cayenne pepper - 0.25 tsp
Cumin seeds - 2 tbsp
Dried oregano - 1 tbsp
Dried thyme - 1 tsp
Tomato puree - 2 tbsp
Dried black beans - 375 g, cooked and drained
Vegetable stock - 1500 ml
Lime juice - 2 tbsp
1) Heat the oil in a frying pan. Add the onions, carrots and celery and cook for 5 minutes until softened. Add the garlic, cayenne, cumin seeds, oregano and thyme and stir for 1 minute.
2) Add the tomato puree to the frying pan and stir well. Pour the vegetables into a slow cooker. Add the beans and vegetable stock and stir.
3) Cook on low for 8 hours. Just before serving, stir in the lime juice. Garnish with sour cream if desired. Serves 6-8.