Easy, tasty, low-fat, cheap, hearty… need we say more? We had carrots and celery that needed used so we added more than the recipe suggests – it was a good idea!
Black bean and chilli soup – to serve 2
- 1 onion chopped
- 2 sticks celery, sliced
- 1 carrot, diced small
- olive oil
- a pinch of chilli flakes
- 1/2 tsp ground cumin
- 400g tin of chopped tomatoes
- 400ml vegetable stock
- 400g tin of black beans, rinsed and drained
- 150ml natural yogurt
- a small bunch of coriander, chopped
Cook onion, celery and carrot in 1 tbsp olive oil until softened. Add the chilli flakes and cumin and cook for another minute. Add the tomatoes, stock and beans and simmer for about half an hour, or until the veg is soft. Serve with a dollop of yogurt and some coriander on top.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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