Recipes

Vegetarian Slimming & Vegetarian Health

Mexican Black Bean Soup with Tomato Salsa
Serves 4

Shake those maracas, baby!

• 250g/9oz/1¼ cups dried black beans
• 1 onion, chopped
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 garlic clove, chopped
• 2 sprigs parsley
• 1 bay leaf
• ½tsp cumin seeds
• ½tsp ground coriander
• 1 tsp dried oregano
• juice ½ lemon
• salt and freshly ground black pepper

1. Put beans into a large pan with enough water to cover by about 5cm/2in. Bring to boil, boil for 1 minute, then remove from heat and leave to stand for 1 hour.
2. Add onion, carrot, celery, garlic, parsley and bay leaf. Bring to boil.
3. Boil for 5 minutes, then reduce and simmer gently, covered, until beans are very tender – 1-1½ hours.
4. Add cumin, ground coriander and oregano. Cook for a further 30 minutes. Remove and discard parsley stems and bay leaf.
5. Purée about half beans in a food processor or blender. Put purée back into pan. If very thick, add a little water to get to consistency you like.
6. Reheat gently, add lemon juice and season with salt and freshly ground black pepper.

Tomato Salsa

• 4 tomatoes, chopped
• 4 spring onions, thinly sliced
• small bunch fresh coriander, chopped
• juice ½ lemon

1. Make salsa by mixing together all ingredients.
2. Season and put into a small bowl.
3. Ladle soup into bowls and let people spoon salsa on top of soup themselves.