3-2-1 Black Bean and Chipotle Soup

Vegan
3-2-1 Black Bean and Chipotle Soup
Print
Share:
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)
  • 1 tsp smoked paprika
  • 2 tsp cumin (ground)
  • 1 tsp oregano (dried)
  • 1 tbsp chipotle paste
  • 300 ml waterboiling
  • 2 garlic clovesgrated
  • 1 vegetable stock cube
  • black peppergood pinch
  • 1 black beans (can)drained and rinsed

To serve

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

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)
  • 1 tsp smoked paprika
  • 2 tsp cumin (ground)
  • 1 tsp oregano (dried)
  • 1 tbsp chipotle paste
  • 300 ml waterboiling
  • 2 garlic clovesgrated
  • 1 vegetable stock cube
  • black peppergood pinch
  • 1 black beans (can)drained and rinsed

To serve

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

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.

get started

The Doctor’s Kitchen App

Download our app to get access to all of our recipes, with specific suggestions tailored to your health needs.

SUBSCRIBE

Free 7 day meal plan

Sign up to our newsletter and receive a free copy of our breakfast, lunch and dinner plan to kick start your healthy eating.