#8 Black beans soup

The recipe is based on Susannah Blake book 500 Soups

For 4 servings
400 gr boiled black beans
1 tbsp olive oil
4 garlic cloves, crushed
1 fresh red chilli - finely chopped
4 stalks celery - chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp leaf coriander
1.5 l vegetable stock
2 tbsp paprika

salt
parsley leaves


lime juice to taste

Heat the olive oil and put the crushed garlic and the other herbs and spices in. Fry for a couple of seconds then add the boiling vegetable stock.
Add the black beans and simmer for half an hour.
When ready garnish with the lime juice and fresh celery leaves.

*Be aware that celery is an allergen. Alternatively don't use it in this soup.