Spicy black bean and corn soup
A spicy vegetarian soup packed with protein and fibre to keep you fully satisfied until your next meal. Even better it’s super quick to make and so makes a speedy lunch warm option. Freeze any leftovers for a quick meal another day. You can use frozen corn and peppers as I usually do.
ingredients
serves 3 hearty bowls
1 tablespoon olive oil
1 large onion, sliced
1 sticks celery, chopped
1 red pepper, sliced or 2 tablespoons of frozen sliced peppers
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chilli flakes
2 tins black beans
1 tin chopped tomatoes
6 tbsp sweetcorn from tin or frozen
400ml vegetable stock
method
prep time: 20 mins
Heat the olive oil in a large pan and add the onions and celery. Sauté for 8 minutes.
Add the sliced pepper and spices.
Add the beans, tomatoes, sweetcorn and stock.
Bring to boil and simmer for 10 minutes.
the health boost tip
Beans are a fantastic source of folate and dietary fibre, which make them an excellent choice for heart health. Beans are also rich in antioxidant and anti-inflammatory compounds which will help to support overall health.
