Black Bean and Tomato Soup by Julie Montagu | Mealz

Black Bean and Tomato Soup


4 Servings

5 min Prep, 20 min Cook


Contains Celery


During these hot summer months the last thing you want to do is eat a heavy meal during the day. That is why soup is such a great seasonal option at the moment! It fills you up without leaving you feeling like you have over-indulged. There are countless delicious ready made varieties in the supermarkets, but if you want to be sure that you are getting the nutrition you need then it is best to make your own! Making soup at home is also a low-cost way to cook a large amount that can then be frozen and eaten at a later date.

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Cooking Stages

    • The first thing you will need to do is heat a tablespoon of coconut oil in a large pan and then fry the onion, garlic and jalapeno peppers. When the onion starts to brown, lower the heat slightly and add in the celery and carrots and then continue to fry. As the vegetables start to soften, add in the tin of black beans and the veg stock, You must then stir this pan occasionally for the next ten minutes.

    • After this time, add in the cherry tomatoes and continue to heat for a further ten minutes. Season with the salt and pepper and then pop it all in your food processor and whiz away until smooth. Pour into bowls, top with the fresh coriander and serve!

Nutrition Facts

Serving Size 430 g

Amount Per Serving
Calories 248 cals12%
% Daily Value*
Kilojoules 1038.3 kJ12%
Fat 2.3 g4%
Sodium 395.3 mg17%
Carbohydrate 46 g15%
Protein 13.4 g27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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