Black-bean Soup with Tomato and Avocado Relish

Name: Black-bean Soup with Tomato and Avocado Relish
Prep time: 4 h
Cook time: 3 h 45 min
Total time: 7 h 45 min
Yield: Serves 6–8
Ingredients: a few fresh coriander leaves, to garnish; 142 ml (5 fl oz) carton of fresh soured cream, to serve; 142 ml (5 fl oz) carton of fresh soured cream, to serve; 1 bay leaf; 250 g (8 oz) dried black beans, soaked for at least 4 hours and drained; 1 teaspoon ground coriander; 1 teaspoon dried oregano; 1 tablespoon tomato purée; about 75 g (3 oz) fresh coriander, chopped; two 400 g cans of tomatoes, chopped, or two cans of chopped tomatoes; two 400 g cans of tomatoes, chopped, or two cans of chopped tomatoes; 1.75 litres (3 pints) hot water or vegetable stock; ½ teaspoon salt; 1 scant teaspoon Tabasco sauce; 1.75 litres (3 pints) hot water or vegetable stock; 1 tablespoon lemon juice; 2 plum tomatoes, peeled, de-seeded and chopped; ½ teaspoon ground black pepper; 1 avocado; 2 large onions, chopped; 3 tablespoons vegetable oil; 1 teaspoon ground cumin; 4 fat garlic cloves, crushed with the flat of a knife

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
8 hr

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

Black beans, not to be confused with black-eyed beans, are small, shiny and kidney-shaped. Their slightly sweet flavour is complemented by onions and garlic, goes well with coriander, cumin and tomatoes, and needs to be pepped up with chilli. This soup combines all those flavours and the result is an intriguingly aromatic, thick and chunky soup, freshened up with a ‘salad’ of raw tomato and avocado seasoned with lemon juice.

Serve it with coriander gar

Ingredients

Soup
Vegan
Winter
Gluten-free

Ingredients

Method