Black beans are my new favourite this week, so versatile and so good in so many dishes!
This soup is always a winner and its vegan.
What you going to need:
1 red onion finely diced
3 garlic cloves minced
4 tbsp tomato paste
2 fresh jalapeño
1 can black beans drained
1 can of crushed tomatoes
3 medium carrots cut in a small dice
1 sweet potato cut into a small dice
1 yellow bell pepper cut into small pieces
2 handfuls of fresh baby spinich
1 handful of chopped parsley
1/2 tsp chili powder
2 tbsp paprika
salt and pepper to taste
1 tbsp ground cumin
3 cups of vegetables stock or water if you don’t have.
Ok what your going to do here is heat up a medium pot and sauté off your onions and garlic until translucent then add in the tomato paste and paprika, cumin, jalapeño and continue to cook out.
At this point add in your finely diced vegetables be sure to mix them up throughly to get coated in the tomato paste mixture.
Add in the can of crushed tomatoes and rinse the can with a splash of water and add that in too!
Add in some of the vegetable stock so that the vegetables are just covered and leave to simmer away for 20 mins or so. If you need more liquid add in more of the vegetable stock or top it up with some water.
Once your vegetables are almost cooked add in the black beans and cook out for another 5 -10 mins, add in the fresh spinach and parsley right before serving, season with salt and pepper.
You can also sprinkle over fresh chilis if you love a bit of a extra kick.