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Spicy black bean and corn soup with chilli

  • 0:15 Prep
  • 8:15 Cook
  • 4 Servings


  • 220g (1 cup) dried black beans, rinsed, drained
  • 2 teaspoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon dried chilli flakes
  • 400g can crushed tomatoes
  • 1.25L (5 cups) water
  • 300g sweet potato, peeled, chopped
  • 1 large sweet corn cob, kernels removed
  • 2 tablespoons fresh coriander leaves, chopped
  • 1 long fresh green chilli, deseeded, finely chopped
  • Lime wedges, to serve


  • 1
    Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
  • 2
    Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
  • 3
    Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until potato is tender and soup is thick. Season.
  • 4
    Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve with lime.

Source: taste.com.au


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