Smokey Black Bean Soup

Preparation Time 10 minutes
Cooking Time 2 minutes
Standing/Marinating 0 minutes
Serves 4 portions
2 Tbsp extra virgin olive oil 1 tsp smoked paprika
2 medium carrots, chopped 1 1/2 ground cumin
2 stalks celery, sliced 3 cups lower-sodium vegetable stock
1 medium onion, finely chopped 3 cans black or red kidney beans, undrained
1/4 cup passata 1/2 cup tinned corn
3 cloves garlic, crushed with press Avocado chunks and coriander leaves, for serving


  1. In a frying pan, heat the oil on medium-high.
  2. Add the carrots, celery and onion and cook for 6 – 8 minutes or until starting to brown, stirring occasionally.
  3. Add the tomato puree/passata, garlic, cumin.
  4. Cook, stirring, for 1 – 2 minutes or until the garlic is golden and the tomato puree has browned.
  5. Stir in 1/2 cup stock, scraping up any brown bits.
  6. Transfer the contents of pan to slow-cooker or casserole dish along with the beans, corn, and remaining stock.
  7. Cover and cook on medium heat for 2 hours.
  8. Serve with avocado and coriander.