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Lunch · Mexican
Chipotle black bean soup
Smoky, thick and high in protein, ready in half an hour from tins.
30 min Serves 4
Method
- 1
Soften onion, garlic and carrot in oil for 8 minutes.
- 2
Add chipotle, cumin and oregano and cook a minute.
- 3
Add the beans and stock and simmer 15 minutes.
- 4
Blend half the soup and stir it back in for body.
- 5
Finish with lime and serve with avocado and coriander.
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