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mexican black bean soup with tomato salsa

This is a very hearty and filling soup which makes a satisfying meal, especially if you serve it with some wholewheat bread. You can buy the black beans at large supermarkets and health food stores.

serves 4

250g/9oz/1¹/₄ cups dried black beans

1 onion, chopped

1 large carrot, diced

1 celery stalk, diced

1 garlic clove, chopped

2 sprigs of parsley

1 bay leaf

¹/₂ tsp cumin seeds

¹/₂ tsp ground coriander

1tsp dried oregano

juice of ¹/₂ a lemon

salt and freshly ground black pepper

for the tomato salsa

4 tomatoes, chopped

4 spring (green) onions, thinly sliced

small bunch of fresh coriander (cilantro), chopped

juice of ¹/₂ a lemon

Put the beans into a large pan with enough water to cover by about 5cm/2 in. Bring to the boil, boil for 1 minute, then remove from the heat and leave to stand for 1 hour.

Add the onion, carrot, celery, garlic, parsley and bay leaf. Bring to the boil. Boil for 5 minutes, then reduce and simmer gently, covered, until the beans are very tender – 1–1¹/₂ hours. Add the cumin, ground coriander and oregano. Cook for a further 30 minutes. Remove and discard the parsley stems and bay leaf. Purée about half the beans in a food processor or blender. Put the purée back into the pan. If it is very thick, add a little water to get it to the consistency you like. Reheat gently, add the lemon juice and season with salt and freshly ground black pepper.

Make the salsa by mixing together all the ingredients, season and put into a small bowl. Ladle the soup into bowls and let people spoon the salsa on top of the soup themselves.