15th January 2007

Black Bean and Corn Soup

This is such a delicious hearty soup, also very nutritious and low in fat.  Don't be put off my its grey/brown colour - all will be forgiven when you taste it. This soup will freeze well (before garnishing), if you have any leftovers.

500g raw black beans, soaked overnight in cold water
2 small red onions, chopped
3 small garlic cloves, chopped
1-1.5L chicken or vegetable stock
1 teaspoon Herbie's mexican spice blend*
1 teaspoon ground pasilla chilli*
2 chipotle chillies, soaked in water and seeds removed*
2 teaspoons sea salt
2 limes, juiced
2 cobs corn, kernels removed
1 small bunch coriander, roughly chopped
2 tablespoons low-fat crème fraiche

*if you do not have access to these spices, use 2 teaspoons smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon medium chilli powder and 1 teaspoon dried oregano.

Cook the black beans in water until cooked, then rinse well.  Heat 1 tablespoon olive oil in a large saucepan and sweat onions until soft, then add garlic for 2 minutes.  Add spices to pan, then return drained beans to the pan and cover with stock.

Simmer for 15 minutes, until beans are getting extremely soft.  Blitz with a hand-held blender or transfer to a blender.  Return soup to pan and add lime juice and corn kernels.  Simmer gently to cook corn through and season to taste.  Serve garnished with coriander and crème fraiche and a hot cheese quesadilla on the side, or some nacho chips.

Serves 4-6.