• 1 tbsp o sunflower oil
  • 2 red onions, chopped
  • 3 minced garlic cloves
  • 2 tsp mashed chipotle pepper or 1 teaspoon chopped chipotle pepper
  • 1 tsp dried oregano
  • 1 tbsp cumin powder
  • 12 dried tomatoes
  • 700 g cooked black beans
  • 75 cl vegetable broth
  • 1 dash of lime
  • Kefir or sour cream, to serve

  • 1 small red onion, very finely chopped
  • 1 tbsp of sunflower oil
  • 100 g sweet corn kernels
  • 1 red pepper, seeded and finely chopped
  • 1 das of lime juice
  • 1 small bunch of coriander
  • Salt, pepper

Spicy Black Bean and Sun-Dried Tomato Soup

31.12.2025
  • Recipe

  • Preparation method

    20 minutes

  • Difficulty

    medium

  • Cost

    €€

  • Portions

    4

  • 1 tbsp o sunflower oil
  • 2 red onions, chopped
  • 3 minced garlic cloves
  • 2 tsp mashed chipotle pepper or 1 teaspoon chopped chipotle pepper
  • 1 tsp dried oregano
  • 1 tbsp cumin powder
  • 12 dried tomatoes
  • 700 g cooked black beans
  • 75 cl vegetable broth
  • 1 dash of lime
  • Kefir or sour cream, to serve

  • 1 small red onion, very finely chopped
  • 1 tbsp of sunflower oil
  • 100 g sweet corn kernels
  • 1 red pepper, seeded and finely chopped
  • 1 das of lime juice
  • 1 small bunch of coriander
  • Salt, pepper

Instructions

For the salsa :

  1. Fry the onion for 5 minutes in the sunflower oil until it begins to colour.

  2. Raise the heat and add the sweetcorn and chili pepper, stirring, until the corn kernels begin to brown around the edges.

  3. Off the heat, add salt, pepper and lime juice.

  4. Put aside.

Instructions

For the soup :

  1. Heat the oil in a large casserole dish.

  2. Melt the red onions over low heat.

  3. Add the garlic, chipotle pepper puree, oregano and cumin.

  4. Continue cooking for 5 minutes.

  5. Add sun-dried tomatoes, black beans and vegetable broth.

  6. Bring to the boil then simmer for 20 minutes.

  7. Add salt, pepper and lemon juice.

  8. Pour everything into a blender and blend until it becomes smooth.

  9. Adjust the seasoning if necessary.

  10. Add the coriander to salsa.

  11. Pour the soup into bowls.

  12. Add a spoonful of cream or Kefir and a spoonful of salsa.

Tips :

The chipotle or Jalapeno pepper, is a smoked and then dried pepper, which develops aromas of smoke and chocolate with a touch of hazelnut. It is used in soups, sauces and very commonly in many Mexican dishes. Be careful, if you use chipotle pepper in pieces, just put a teaspoon in the soup unless you like very spicy food!

This legume-based soup will provide you with fibre, protein and good complex carbohydrates. To be completed with a nice green salad or sautéed green beans with garlic for a complete dish.

 

 

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