This delicious Jamie Oliver’s Black Bean Soup is a creamy, hearty meal that’s perfect for any time of year. Quick and easy to make, it combines black beans with fresh vegetables and eggs for a comforting, nutritious dish. Customize with your favorite veggies or spices for a personal twist!
Ingredients Needed
- 3 red onions, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 2 sticks of celery, trimmed and finely sliced
- 1 green pepper, deseeded and finely chopped
- 1 red pepper, deseeded and finely chopped
- 2 fresh red chillies, deseeded and finely chopped
- ½ a bunch of fresh coriander (leaves and stalks separated, finely chopped)
- ½ a bunch of fresh thyme, leaves picked
- 2 x 400g tins (14 oz) of black beans, including liquid
- Olive oil, for cooking
- Extra virgin olive oil, for salsa
- 1 tablespoon (15 ml) red wine vinegar
- 2 fresh bay leaves
- 4 large free-range eggs
- 4 corn tortillas
How To Make Black Bean Soup
- Prepare Ingredients: Peel and finely chop the onions and garlic, then trim and finely slice the celery. Deseed and finely chop the green and red peppers, as well as the chillies. Pick the coriander leaves and finely chop the stalks.
- Sauté Vegetables: Drizzle a little olive oil in a large saucepan over medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks, peppers, and half of the chillies. Pick in the thyme leaves and sauté the vegetables for 15 minutes until softened but not colored.
- Cook Soup Base: Add both tins of black beans with their liquid, bay leaves, and 400ml (14 fl oz) of boiling water. Turn up the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, or until the soup thickens and becomes creamy. If the soup reduces too much, add a splash of more water and season to taste.
- Poach the Eggs: Crack the eggs directly into the soup and reduce the heat slightly. Poach the eggs for about 5 minutes, or until the whites are set but the yolks are still slightly runny.
- Make the Salsa: While the eggs are poaching, finely chop the remaining coriander leaves. Place them in a bowl with the remaining chopped onion, red wine vinegar, and a few tablespoons of extra virgin olive oil. Mix well.
- Warm the Tortillas: Warm the corn tortillas over an open flame or in a hot griddle pan until they are charred and heated through.
- Serve: Serve the soup in bowls, topped with salsa and a drizzle of chilli coriander oil. Enjoy with the warm tortillas on the side.
Recipe Tips
- Sauté the vegetables slowly: Cook the onions, garlic, and other veggies on low heat to bring out their natural sweetness and avoid burning them.
- Don’t overcook the eggs: For the perfect poached eggs, keep the heat low and watch carefully. The whites should be set, but the yolks should remain runny.
- Adjust soup consistency: If the soup thickens too much during simmering, add extra water or vegetable broth to reach your desired consistency.
- Toast tortillas just before serving: Warm the tortillas right before serving to keep them soft and crispy for the perfect accompaniment to the soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover black bean soup cool down to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Let the soup cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To serve, thaw in the fridge overnight before reheating.
- Reheat: Reheat the black bean soup on medium-low heat for about 5-10 minutes, stirring occasionally. If the soup thickens too much, add a little water or broth to adjust the consistency.
Nutrition Facts
Serving Size: 1 cup (approximately 245 grams)
- Calories: 521
- Total Fat: 24.3g
- Saturated Fat: 4.4g
- Total Carbohydrate: 49.7g
- Dietary Fiber: 17g
- Sugars: 11.5g
- Protein: 21.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Beef Barley Soup
- Jamie Oliver Butternut Squash Soup
- Jamie Oliver Hot And Sour Soup
- Jamie Oliver Asparagus Soup
Jamie Oliver Black Bean Soup
Description
This delicious Jamie Oliver’s Black Bean Soup is a creamy, hearty meal that’s perfect for any time of year. Quick and easy to make, it combines black beans with fresh vegetables and eggs for a comforting, nutritious dish. Customize with your favorite veggies or spices for a personal twist!
Ingredients
Instructions
- Prepare Ingredients: Peel and finely chop the onions and garlic, then trim and finely slice the celery. Deseed and finely chop the green and red peppers, as well as the chillies. Pick the coriander leaves and finely chop the stalks.
- Sauté Vegetables: Drizzle a little olive oil in a large saucepan over medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks, peppers, and half of the chillies. Pick in the thyme leaves and sauté the vegetables for 15 minutes until softened but not colored.
- Cook Soup Base: Add both tins of black beans with their liquid, bay leaves, and 400ml (14 fl oz) of boiling water. Turn up the heat and bring the soup to a boil. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, or until the soup thickens and becomes creamy. If the soup reduces too much, add a splash of more water and season to taste.
- Poach the Eggs: Crack the eggs directly into the soup and reduce the heat slightly. Poach the eggs for about 5 minutes, or until the whites are set but the yolks are still slightly runny.
- Make the Salsa: While the eggs are poaching, finely chop the remaining coriander leaves. Place them in a bowl with the remaining chopped onion, red wine vinegar, and a few tablespoons of extra virgin olive oil. Mix well.
- Warm the Tortillas: Warm the corn tortillas over an open flame or in a hot griddle pan until they are charred and heated through.
- Serve: Serve the soup in bowls, topped with salsa and a drizzle of chilli coriander oil. Enjoy with the warm tortillas on the side.
Notes
- Sauté the vegetables slowly: Cook the onions, garlic, and other veggies on low heat to bring out their natural sweetness and avoid burning them.
- Don’t overcook the eggs: For the perfect poached eggs, keep the heat low and watch carefully. The whites should be set, but the yolks should remain runny.
- Adjust soup consistency: If the soup thickens too much during simmering, add extra water or vegetable broth to reach your desired consistency.
- Toast tortillas just before serving: Warm the tortillas right before serving to keep them soft and crispy for the perfect accompaniment to the soup.
Jamie Oliver Black Bean Soup