Tomato, Black Bean and Lemon Soup

Name: Tomato, Black Bean and Lemon Soup
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tin black beans; 1 tin chopped tomatoes; 4 cloves garlic; 1 small onion; 1 yellow bell pepper; 1 lemon; Cayenne pepper; Salt and pepper; 2 cups vegetable stock; Large handful fresh basil; Vegetable oil

Mark Wheatley @cook_7232200

Bristol, UK

It's been hot recently, and I find myself preferring lighter meals. This Mediterranean-style soup is full of flavour. The cayenne is optional, but I like this with a little heat. This recipe is also super #quick

Mark Wheatley @cook_7232200

Saved

Ingredients

20 minutes

4 servings

1 tinblack beans
1 tinchopped tomatoes
4 clovesgarlic
1small onion
1yellow bell pepper
1lemon
Cayenne pepper
Salt and pepper
2 cupsvegetable stock
Large handful fresh basil
Vegetable oil

Saved

Steps

20 minutes

1

Roughly chop the onion, garlic and pepper.
2

Add some vegetable oil to a large pan. When nice and hot add the onions and garlic, and stir for a 2 minutes.
3

Add the peppers. Stir on the heat for another 2 minutes.
4

Add the seasoning, a large pinch of cayenne, the lemon juice, the vegetable stock and most of the basil.
5

Heat and stir until simmering. Use a hand-held blender until a smooth liquid is formed.
6

Simmer for 15 minutes. Add more water the soup is too thick.
7

Serve with a sprig of basil.