Black and white bean soup with salsa

Black and white bean soup with salsa

By

A little bacon goes a long way to adding richness and depth to the flavours in this hearty bean soup.

The ingredient of Black and white bean soup with salsa

  1. Black bean soup
  2. 250g dried black (turtle) beans*
  3. 1 bunch coriander
  4. 2 tablespoons olive oil
  5. 50g pancetta or bacon, diced
  6. 1 onion, roughly chopped
  7. 1 leek (white part only), chopped
  8. 1 carrot, roughly chopped
  9. 1 garlic clove, crushed
  10. 1/2 tablespoon ground cumin
  11. 1 small red chilli, seeds removed, chopped
  12. 1.2L chicken stock
  13. 225g dried butter (lima) beans
  14. 2 tablespoons olive oil
  15. 1 leek (white part only), chopped
  16. 2 celery stalks
  17. 2 garlic cloves
  18. 1 bay leaf
  19. 1 sprig thyme, leaves picked
  20. 1.2L Massel vegetable liquid stock
  21. 2 tomatoes, peeled, seeds removed, chopped
  22. 1 small red onion, chopped
  23. 1 small red chilli, seeds removed, chopped
  24. 2 tablespoons olive oil
  25. Juice of 1/2 lime

The instruction how to make Black and white bean soup with salsa

  1. Place the black and butter beans for the two soups in separate bowls, cover with cold water and leave to soak overnight. The next day, drain off all the liquid and rinse the beans.
  2. For the black bean soup, finely chop coriander stalks and set leaves aside for use in the salsa. Heat the oil in a large saucepan over medium heat, add pancetta and cook until starting to crisp. Add onion, leek, carrot and garlic, cook over low heat for about 5 minutes until softened, then add cumin, chilli and coriander stalks. Cook for a further minute, then add black beans and chicken stock.
  3. Bring to the boil, then reduce heat to low, cover and simmer for 1 1/2 hours. Remove 1/2 cup of the beans with a slotted spoon and set aside for the salsa. Cool soup slightly, then blend in batches until smooth. Return to pan and season with salt and pepper.
  4. For the white bean soup, heat oil in a large saucepan, add leek and cook over low heat for 1-2 minutes until softened. Add celery, garlic, bay leaf and thyme and cook 2-3 minutes or until celery starts to soften.
  5. Add stock, bring to boil, then reduce heat to low, cover and simmer 1 1/2 hours or until beans are tender. Cool slightly, discard bay leaf and thyme, then blend in batches until smooth. Return to pan and season with salt and pepper.
  6. To make salsa, place remaining ingredients in a bowl, including the finely chopped coriander leaves and the reserved black beans, season with salt and pepper and toss well.
  7. To serve, reheat both soups separately over low heat. Pour ladlefuls of each soup simultaneously from opposite sides of each bowl so the colours are kept separate. Spoon salsa in the middle, and add a dollop of creme fraiche, if desired.

Nutritions of Black and white bean soup with salsa

calories: 560.933 calories
calories: 38 grams fat
calories: 6 grams saturated fat
calories: 14 grams carbohydrates
calories: 11 grams sugar
calories:
calories: 32 grams protein
calories:
calories: 1838.89 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

Video of Black and white bean soup with salsa

You may also like