This Spicy Black Bean Soup with Homemade Tortilla Chips is packed with nutrients, low in calories and still so satisfying.
Ingredients
2tins black beans(£0.65 x2) = (£1.30)
1large onion(£1.45/3)=(£0.48)
2clovesgarlic(£0.06)
3carrots(£0.59/6)=(£0.10)
Bunch of fresh coriander(£0.32)
Plain yogurt(£0.45)
4wholemeal seeded wraps(£0.79)
Cupboard Essentials
1tbspground cumin
1tspchilli flakes
2tbspolive oil
Sprinkle of smoked paprika
Salt & Pepper
1litrebeef/ vegetable stock
Method
Finely dice a large onion and add to a large saucepan with a tbsp of olive oil on a medium heat.
Meanwhile, peel and slice the carrots and add to the pan along with the minced garlic.
Sweat the veg for around 7 minutes and then add the cumin and chilli flakes. Season with salt and pepper.
Pour in the black beans (with the tin water) and stock and simmer for around 15 minutes.
While this is simmering, slice up the tortilla wraps into irregular crisp shapes and glaze with olive oil on a baking tray (approx 2 tbsp), sprinkle some smoked paprika and salt and pop under the grill for 8 minutes.
After the soup has simmered for 15 minutes blend and serve with some fresh coriander and some yogurt if you have some in the fridge!
