3-2-1 Black Bean and Chipotle Soup

Vegan
3-2-1 Black Bean and Chipotle Soup
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Prep: 15 mins Cooks: 15 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oilplus extra for drizzling
  • 160 g celerydiced (approx 3-4 stalks)
  • 2 garlic clovesgrated
  • 1 tsp smoked paprika
  • 2 tsp cumin (ground)
  • 1 tsp oregano (dried)
  • black pepper good pinch
  • 1 black beans (can)drained and rinsed
  • 1 tbsp chipotle paste
  • 1 vegetable stock cube
  • 300 ml waterboiling

To serve

  • 8 jalapeños (jarred)8 Jalapeños slices
  • 2 tbsp sour creamor Greek yoghurt/plant-based alternative
  • 15 g coriander roughly chopped
  • corn chipshandful of blue corn (or other) tortilla chips, crushed
  • 160 g avocadopeeled, stoned & mashed (1 lge or 2 sm)
  • 1 limejuiced
DinnerLunch

The rich, fiery blend of chipotle and black beans is complemented nicely here by the crunch of tortilla chips and mellow avocado, and the cumin, paprika and dried oregano carry the Southern flavour well.

Prep: 15 mins Cooks: 15 mins

Ingredients (Serves 2)

Metric
Imperial

  • 2 tbsp extra virgin olive oilplus extra for drizzling
  • 160 g celerydiced (approx 3-4 stalks)
  • 2 garlic clovesgrated
  • 1 tsp smoked paprika
  • 2 tsp cumin (ground)
  • 1 tsp oregano (dried)
  • black pepper good pinch
  • 1 black beans (can)drained and rinsed
  • 1 tbsp chipotle paste
  • 1 vegetable stock cube
  • 300 ml waterboiling

To serve

  • 8 jalapeños (jarred)8 Jalapeños slices
  • 2 tbsp sour creamor Greek yoghurt/plant-based alternative
  • 15 g coriander roughly chopped
  • corn chipshandful of blue corn (or other) tortilla chips, crushed
  • 160 g avocadopeeled, stoned & mashed (1 lge or 2 sm)
  • 1 limejuiced

Heat the oil in a large saucepan over a medium heat, add the celery and garlic and fry gently for 5 minutes.

Add the paprika, cumin, oregano and black pepper and stir for a minute before tipping in the beans and adding the chipotle paste, stock cube and boiling water. Season with salt and pepper and simmer for 8–10 minutes.

Blend the mixture roughly with a stick blender (maintain some whole beans for texture).

Serve in bowls with sliced jalapenos, sour cream, coriander, crushed tortilla chips, avocado, lime juice and more black pepper, with a drizzle of extra-virgin olive oil.

Cook's Tip

You can use any chilli paste if you can’t find chipotle.

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