Recipes: Black bean & chorizo soup

Warming Mexican flavours make a great midweek pick-me-up, and this soup is light on the calories too

ngredients

• 50g chorizo , cubed (use the hard variety)
• ½ each red and yellow pepper , diced
• 1 small red onion , chopped
• 3 garlic cloves , chopped
• 1 tsp hot smoked paprika
• 1 tsp ground cumin
• 1 x 400g tin black beans , drained and rinsed
• 1 lime , juiced, plus extra wedges, to serve
• 500ml vegetable stock

  

  1. Heat a large saucepan and add the chorizo. Cook until crisp, then remove.
  2. Reserve 1 tbsp of the pepper for garnish. Add the onion, remaining pepper and garlic, season and cook for 8 minutes. Add the paprika, cumin, beans, crisped chorizo, lime juice and veg stock. Cook for 15 minutes, and season again if needed. Serve in large bowls with the reserved pepper on top.

  PER SERVING

  304 kcalories, protein 16,3g, carbohydrate 33,5g, fat 12,5 g, saturated fat 4,1g, fibre 8,6g, salt 3,67 g