Tag Archives: soup

Black Bean Soup

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Preciosa sopa de frijoles!

I loved our trip to Mexico a few years back and loved the soup I had there. For this I like to add some Doritos or Tortilla’s and cheese to the soup at the end. I also occasionally add a 2nd can of beans to make it thicker.

Serves: 4

Approximate Calories: 600 (150 calories per serving)  (this will be more if you add the extra beans, tortillas and cheese. About 300 to 400 calories more)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 2 garlic clove (or 2 squeezes from a tube)
  • 1 tablespoon of ground cumin
  • 1 can of black beans (I like Old El Paso black beans, use 2  tins for a thicker soup)
  • 2 medium onions
  • 1 and a 1/2 tablespoons of fresh coriander (1/2 for the Soup and 1 for the garnish)
  • salt and pepper to taste
  • 2 knorr chicken or vegetable stock pot or equivalents
  • Add hot water to (level 1 in the soupmaker the lower one) or to cover the contents

Method:

  • Put all ingredients in the soup maker and set to chunky or smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done until chunky or smooth.
  • For a thinner soup add more water, for a thicker soup add another can of beans or add less water.
  • Optional – Cheese and Doritos or Tortilla’s to taste for sprinkling over the soup along with the coriander before serving.

My Everyday Soup

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While my family prepares for Halloween I am preparing my soup for the following day. As we are busy I revert to my everyday classic soup.

Serves: 4

Approximate Calories: 474 to 378 (118 to 94.5 calories per serving – 378 is using a small punnet of cherry tomatoes)

Ingredients

  • 1 tablespoon of rapeseed oil (other types of oil will do)
  • 1 or 2 splashes of Worcester sauce
  • 1 tablespoon of balsamic vinegar (optional)
  • 1 punnet of small tomatoes or 6 large tomatoes, chopped
  • 1 stick of celery
  • 1 medium stick of leek
  • 1 peeled medium onion (or 1 large if you like onion) 
  • 1 garlic clove (or 1 squeeze from a tube)
  • 1 tablespoon of tomato paste (I like the chilli one so I use a teaspoon)
  • 1 table spoon of mixed herbs
  • 2 teaspoons of bouillon
  • 1 Knorr Beef or Vegetable stock pot or equivalents
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soup maker and set to smooth.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done untill smooth.
  • For a thinner soup add more water, for a thicker soup add less water.

Big Pete’s Broccoli Soup

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This is a recipe I used when my wife decided I liked Broccoli. We had two in the fridge and some other bits and pieces so I made this….

Serves: 4

Approximate Calories: 477 to 557 (119 to 144 calories per serving – 557 is with the milk added)

Ingredients

  • 1 table spoon of rapeseed oil (other types of oil will do)
  • 2 broccoli heads
  • 1 peeled medium potato
  • 2 peeled medium onions (or 1 large) 
  • 1 garlic clove (or 1 squeeze from a tube)
  • A pinch of Salt & pepper
  • 2 teaspoons of bouillon
  • 1 Knorr vegetable stock pot or equivalent
  • Add hot water to (level 2 in soupmaker) or to cover the vegetables

Method:

  • Put all ingredients in the soupmaker set to smooth. Add skimmed milk if required then whizz twice extra.
  • Alternatively put all of the ingredients into the pan and bring to the boil, then simmer for 20 minute’s or so then blend when done till smooth.
  • For a thinner soup add more water, for a thicker soup add less water.
  • In this recipe you could add some milk instead more water for a creamier soup.