Seasonal Recipes

Mexican Tomato & Blackbean Soup

2 tablespoons olive oil
2 red onions, finely chopped
3 garlic cloves, finely chopped
1-2 medium-hot green chillies, such as jalapeño, deseeded and finely chopped
½ teaspoon ground cumin
600ml vegetable stock
200ml roasted tomato sauce or passata
6 ripe tomatoes, cored, deseeded and finely chopped
400g tin black beans or black eyed beans, drained and rinsed
A handful of oregano, chopped
A pinch of sugar
Juice of 1 lime
A small handful of coriander, roughly chopped
Sea salt and freshly ground black pepper

To finish

  • 4-6 tablespoons soured cream or yoghurt (optional)
  • A small handful of coriander, roughly chopped


Heat the olive oil in a saucepan over a medium-low heat, add most of the onions (reserving a little to finish the soup) and saute for about 5 minutes, or until softened. Add the garlic, chillies and cumin and stir for a minute.

Add the stock, roasted tomato sauce or passata, tomatoes, beans, oregano and sugar. Season with salt and pepper, bring to the boil and simmer gently for 10 minutes.

Remove from the heat and add the lime juice and coriander. Taste and adjust the seasoning if necessary.

Serve the soup topped with dollops of soured cream, if you like, and scattered with the reserved red onion, chopped coriander and freshly ground pepper.