On the hunt for some tasty vegetarian recipes? Perhaps Jamie Oliver’s Black Bean Soup is a good choice? For my tried and tested recipe and review, don’t go anywhere…
Jamie Oliver’s Veg book has been a popular book in our house since Christmas time. After watching Jamie’s series, where he runs through some of his go-to veggie recipes from his book, we just had to buy it. Since then, we’ve tried and tested a number of the recipes, and have formed some firm favourites.
Jamie Oliver’s black bean soup from scratch is one of these favourites, and something we consume for dinner at least once every two weeks. If you want to see this healthy black bean soup recipe in action, the final product, and my thoughts on it, you came to the right place…
Mexican Black Bean Soup Ingredients
Serves 2, 45 minute cooking time
Black Bean Soup
- 2 Red Onions
- 2 Celery Stalks
- 2 Garlic Cloves
- 1 Red Chilli
- 1 tsbp Olive Oil
- 1 tsp Cumin Seeds
- 1 Can Black Beans
- Salt and Pepper to Taste
- 1 Avocado
- Quarter to a Half of a Red Onion (depending on your preferences)
- 1 Red Chilli
- Grated Cheddar Cheese (as much as you’d like. Jamie recommends using feta, but I’m a sucker for cheddar, so I add this)
- Sour Cream
- 1 Handful of Fresh Coriander
- Half a Lime
How to Make Jamie Oliver’s Black Bean Soup
1. Peel and chop the onion. I like to cut my onion in half down the middle, place the flat side onto the chopping board, and then slice vertically into 1/2 cm slices. Then, dice it from the bottom of the onion upwards, into small chunks.
2. Wash the celery, and finely chop it. The way I like to do it is to vertically slice it (2 vertical slices on the thinner end, and 3-4 on the thicker end), and then dice it finely so that each piece is even.
3. Finely chop the garlic. I like to do this by slicing into the garlic upwards, from the bottom to the top, about 3 or 4 times. Do the same length-ways, cutting it into small vertical slices. Then, dice upwards, from the bottom, into tiny pieces. Once chopped, run the knife over it a few more times to make sure it’s fine enough.
4. Finally, finely chop one of the red chillies. I do this by chopping it vertically into thin slithers, and then dicing from the bottom upwards, using the same technique as with the garlic. I then run my knife over it again to make sure it’s fine enough.
5. Heat the olive oil in a large pan, on a medium heat.
6. Once hot, add the cumin seeds, so the oil infuses with it.
7. After about a minute, add all the chopped vegetables and give it a stir so they’re all mixed up.
8. Fry the vegetables for 15 minutes, stirring regularly.
9. After 15 minutes, and once softened, pour in a can of black beans, juices and all, into the pan.
10. Then, fill the can up with water and pour this in too. Mix it all together, and leave to simmer for another 15 minutes.
11. Meanwhile, chop up your toppings so they’re ready to serve.
- Split the avocado in half, remove the stone, and chop length-ways and width-ways into cubes within the skin.
- Cut the lime into two equal slices.
- Half the chilli length-ways, and dice each half from the bottom upwards into semi-circles.
- Dice the onion in the same way as you did previously.
- Run the knife over the coriander so it’s chopped finely.
12. When the soup is ready, scoop out around one ladle of the soup into a bowl, ready for serving.
13. Blend the rest of the soup, using a hand blender, so it’s nice and smooth, and season with salt and pepper to taste.
14. Pour half the soup into each bowl, making sure not to waste a drop!
15. Add half of the ladle of spare chunky bits into each bowl.
16. Add all of the toppings onto the soup, and squeeze each quarter of lime on top of the soup.
17. Spoon on a couple of teaspoons of the sour cream onto each bowl, and enjoy!
This is a vegetarian recipe, but the main bulk of it is a predominantly vegan meal. So, this recipe can be altered, depending on your dietary choices and needs. By simply removing the dairy products, including the cheese and sour cream, this will work for all vegans out there.
If you want, the delicious vegetables are certainly enough to give it that lovely vibrant flavour. But, if you want to mellow the tang and spice with something creamier, why not add your favourite vegan cheese, and maybe some coconut yoghurt in exchange for the sour cream.
Finally, feel free to add or remove any of the toppings I’ve added. Perhaps you could use Jamie’s recommendation of feta cheese instead of my cheddar or, if you don’t like coriander or chilli, don’t add it. That said, I have to say that each ingredient really does make it, so I urge you to try it all, if you like all the ingredients.
Why I Love This Recipe…
I love Mexican food, so this is a perfect recipe, which is really healthy, and low calorie at the same time. What’s more, this recipe is surprisingly filling, so it really does satisfy you, even for a dinner meal.
It’s a warming dish for winter, but also a light summer dish at the same time. This makes it ideal for all seasons, and makes a great meal for lunch or dinner.
We like to make double the recipe so we have some for lunch the next day; we put all the extras into a Tupperware box, and the soup goes in a microwaveable pot. Then, just reheat the soup and add the toppings, and enjoy!
Generally, this is a versatile recipe, which is super easy to make, and cheap too. The most skill you need is just some decent knife skills, and you’re good to go! This makes it a really accessible recipe, and something anyone can achieve.
Will You Give This Tried and Tested Recipe a Go?
We’re constantly using Jamie’s Veg book, so if you’d like to see anymore tried and tested recipes on my blog, leave a comment down below. Do you think you’ll be buying Jamie’s book after seeing this? Or, perhaps you’ll give this delicious and easy black bean soup recipe a go now you’ve seen it here?
Let me know in the comments below what you think. Also, if you do decide to give it a go, please do tag me in your recreations in your Instagram stories. My account is @joannajournals97, so do get involved!