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