Black bean soup with poached egg

Black bean soup with poached egg
  • Serves: 4
  • Prep: 15 mins
  • Cook: 45 mins

This soup is filling, warming and comforting. It’s super easy to make and relies mostly on store-cupboard ingredients.


  • 4 large British Lion eggs
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 3 cloves of garlic, crushed
  • 1 x 400g tin chopped tomatoes
  • 2 x 400g tins black beans
  • 400ml vegetable stock
  • a handful of parsley, roughly chopped
  • crusty bread, to serve


1.    Heat a large, heavy-based saucepan over medium heat and add the onion, carrot and celery. Cook for 10 minutes, until starting to soften, then add the garlic and cook for a further 2 minutes.

2.    Add the chopped tomatoes, black beans and vegetable stock and simmer for 20 minutes, until slightly thickened. Season to taste.

3.    Crack the eggs into a small bowl, one at a time, then lower into the soup. Poach for 5 minutes. Season the eggs and scatter over the parsley before serving with crusty bread.

Cooks tips

You can add chopped bacon to the base for an extra punch of flavour.

Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
266 33.3g 20.1g 6.9g 1.8g 1.1g

Click on the stars to rate this recipe:

3.1 / 5 rating (14 votes)

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