BLACK BEANS & SALSA SOUP

 

Enjoy this classic Mexican soup made even better with the addition of salsa. An excellent choice for summers and winters alike.

  For Black Bean Soup

Ingredients:

•       1 cup black beans (boiled)

•       1 red pepper roasted (diced)

•       1 tbsp cumin powder (roasted)

•       2 tbsp coriander root (chopped)

•       5 black pepper (crushed)

•       4 cloves garlic (minced)

•       1 onion big (chopped)

•       1 bay leaf

•       2 tbsp oil

Salt as required 

For Salsa

Ingredients:

•       2 big tomatoes (diced)

•       1 big onion (diced)

•       3 tbsp coriander leaves (chopped)

•       2 small jalapeños (sliced)

•       2 tsp flat parsley (chopped)

•       2 tbsp tomato sauce

•       1 lime

•       2 tsp oil

•       2 tsp sugar

•       1 tbsp jalapeño brine

Salt as required

Preparation:

•       Heat oil in a saucepan

•       Add beans, onions, garlic, red pepper, bay leaves and coriander roots

•       Sauté for 3-4 minutes

•       Add 8 cups of water and let it simmer for 6-7 minutes

•       Remove from the heat

•       Add the salsa and blend coarsely

•       Bring it to a boil

•       Serve with tortilla crisps and garnish with coriander leaves

•       Drizzle olive oil, sour cream dollop and sprinkle some  cracked pepper

For Garnish and Accompaniments

Ingredients:

•       2 coriander sprigs

•       2 tbsp sour cream

•       3 black pepper (cracked)

•       Tortilla crisp