This quick spicy black bean soup is full of high-summer vegetables - tomatoes, peppers, and zucchini, topped with a little pickled onions. A great cool weather summer meal.
Course Main Course, Mains, Soup, Soups and Stews, Summer
Add the tomatoes, broth or water, and black beans. Stir to combine, then cover and simmer for about 15 minutes, reducing the heat to low if necessary.
400 grams canned tomatoes, 1 litre vegetable broth, 500 grams cooked or canned black beans, rinsed well
Taste and season if needed. Serve topped with pickled onions, a squeeze of lime, and a small handful of parsley or cilantro. Leftovers will keep for up to three days in the refrigerator and freeze for up to three months.