Black bean and tortilla soup

• olive oil↗2 tbsp tbsp
• onion1

  sliced

• bell pepper2

  sliced

• garlic cloves3

  minced

• ground cumin↗2 tsp tsp
• garlic granules↗1 tsp tsp
• chili powder↗1 tsp tsp
• tomato purée↗2 tbsp tbsp
• vegetable stock↗1l l
• chopped tomatoes400g can g
• corn grits↗2 tbsp tbsp

  (or polenta)

• pickled jalapeños2 tbsp tbsp

  chopped

• black beans↗2 x 400g cans
• jalapeño brine
• corn tortillas↗4 small
• нарізана кінза

  авокадо, крихти фети та насіння гарбуза, для подачі, за бажанням

Step-by-step instructions

1. 1

   Heat the olive oil in a deep skillet over medium heat. Add the onion, bell pepper (any colour) and garlic cloves with a generous pinch of salt. Cook for 10 minutes until they begin to soften, then add ground cumin, garlic granules and chili powder together with the tomato purée. Cook for another 5 minutes until the purée caramelises.

2. 2

   Pour in the vegetable stock, chopped tomatoes, corn grits or polenta, chopped pickled jalapeños and black beans together with their liquid. Add a splash of jalapeño brine and bring to a gentle boil. Simmer for 45 minutes until the soup thickens and reduces in volume. Season, then scatter the corn tortillas cut into strips (use wheat tortillas if you have them). Let stand for 5 minutes before serving. Serve with chopped cilantro, avocado, crumbled feta and pumpkin seeds, if desired.