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+ servings
Spicy black bean soup from Supper in the Suburbs
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Spicy Black Bean Soup

This spicy black bean soup is a real winter warmer.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Dinner, lunch, Main Course
Cuisine: American, Mexican
Servings: 2 people
Calories: 389.92kcal


  • 2 limes juice only
  • 2 small red onions diced
  • 2 cloves garlic crushed
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 large dried chipotle chilli
  • 400 g black beans drained
  • 400 ml stock
  • 4 tbsp reduced fat sour cream
  • 1 handful coriander fresh


  • In a large flat bottomed pan, fry the onions in little oil for 5-10 minutes or until they've begun to soften.
  • Add the garlic and dried spices and cook for a further 2-3 minutes.
  • Finally add the black beans to the pan and cook for another 5 minutes until all of the flavours have combined.
  • Transfer the beans, onions and spices to a blender and pour over the stock and the juice from the limes.
  • Blitz the mixture for 5 minutes or until completely smooth.
  • Transfer back to the pan and heat for another 5 minutes until the mixture has thickened.*
  • Before serving, stir in sour cream.
  • Serve with a sprig of fresh coriander!


* If you're making this soup in a Vitamix blender you can skip this step. Just make sure you've blended the mixture on the "Hot Soup" setting and you'll be able to enjoy the soup steaming hot straight out of the blender.


Calories: 389.92kcal | Carbohydrates: 72.83g | Protein: 20.93g | Fat: 4.16g | Saturated Fat: 1.99g | Cholesterol: 8.4mg | Sodium: 830.11mg | Potassium: 1023.81mg | Fiber: 22.34g | Sugar: 9.11g | Vitamin A: 732.58IU | Vitamin C: 30.94mg | Calcium: 146.76mg | Iron: 5.26mg