Smoky Black Bean Tortilla Soup
- 35 min
- β β¬2.22
- 2 servings
- Easy
black beans, sweetcorn, and red sweet pepper: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- stove
Prepare
Drain black beans in a sieve
Drain black beans in a sieve, rinse and drain thoroughly. Drain sweetcorn in a sieve, rinse and drain thoroughly.
Cook
Wash red sweet pepper
Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces. Pat wholegrain tortillas dry and cut into thin strips.
Heat rapeseed oil in a large pot over medium heat
Heat rapeseed oil in a large pot over medium heat. Add red sweet pepper and fry for 5 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat; Add smoked paprika and stir for just 30 seconds until fragrant; do not let it darken Add black beans, sweetcorn, canned peeled tomatoes.
Vegan vegetable stock powder
Vegan vegetable stock powder, tap water to the pot and stir well. Bring to the boil, then cover and simmer gently for 15 minutes until the firm ingredients are tender.
Stirring occasionally
Stirring occasionally. Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain tortillas
Toast wholegrain tortillas in a dry pan over medium heat for 1β2 minutes per side until golden. Ladle the finished soup with black beans.
Finish
Sweetcorn
Sweetcorn, red sweet pepper into deep bowls. Serve the toasted wholegrain tortillas alongside, or add just before eating.
More vegan recipes
Creamy Broccoli Potato Soup
Aloo Broccoli Masala
French Onion White Bean Soup
Barbecue Chickpea Pizza
Barbecue Seitan Slaw Sandwich
Buffalo Chickpea Slaw Wraps
Cabbage and Tofu Okonomiyaki
Chickpea Saag with Rice
Chickpea Spinach Shakshuka
Creamy Chickpea Paprikash
Crispy Black Bean Taquitos
