I really felt the need to have something warm but yet appetising. Decided to make this delicious black beans Mexican soup with home made olive bread.
To make this summer Mexican soup, you will need the following ingredients.
Serves 2-4
- 500ml (17fl oz) of water
- 400g (14 oz) of tin black beans, drained and rinsed.
- 250g (9 oz) of fresh prepared salsa ( see below for salsa ingredients )
- 2 x spring onions (scallions) finely sliced
- handful of coriander (cilantro) finely chopped
- handful of tortilla chips, cut in to small long strips
Salsa Ingredients:
- 2 x ripe tomatoes
- half an onion
- 1 x green chilli
- half a lime – freshly squeezed
- 1 clove of garlic
- tea spoon of extra virgin olive oil
- pinch of salt
- tiny bit of coriander (Cilantro)
How to make to the Salsa for the black bean Mexican soup:
Cut tomatoes, onion, green chilli, garlic clove and coriander in to small chunks. Squeeze half a lime juice and add tea spoon of olive oil to the mix. Add salt as needed.
Olive bread ingredients:
- 250g (9 oz) of bread flour
- 1 tsp of salt
- 1/2 tsp of sugar
- 1 tsp of yeast
- 1 tbsp of olive oil
- black olives 6 – 10 chopped in to small chunks
- warm water 150 ml
Making olive bread for the black beans soup in Mexican style:
- Mix flour, salt, yeast and sugar together in a bowl.
- put the chopped olives in to the bowl and add the warm water. Roll it in to a
- Pour flour on to a flat surface and knead through the bread mix.
4. Let it set in a bowl and cover it with a tea towel for about 45 minutes to an hour. (best time to start making the soup)
5. Make 6 – 8 bread dough balls with the mix.
Dough balls6. Pre-heat the oven to 210ºC Fan/ 230ºC/Gas 8 and put a lined baking tray with those dough balls for 10 minutes.
Making the black beans Mexican soup:
- Prepare a pan with water, black beans and salsa and bring it to boil. Let it simmer for 5 minutes.
- Make the soup in to a puree using a hand held blender or using back of a wooden spoon.
- Add the tortilla chips, coriander and spring onions to garnish and present.
