The lovely people at New Covent Garden Soup Company sent me their new souper boosters to review along with a veg box so I could create some tasty soup recipes.
On Sunday night we had a really lovely topside of beef for dinner, and I used the few leftover pieces to make this spicy, Mexican style black bean soup. I love spicy food and this soup really hit the spot! I used a tin of black beans with jalapenos which added even more kick, but if you can’t find them they aren’t essential to the recipe – a regular tin of black beans would do fine. If you do use the regular ones just make sure you rinse them in a sieve before cooking.
Mexican chilli beef and black bean soup
One tablespoon oil
One red onion, chopped
One stick of celery, chopped
One red pepper, chopped finely
Half a tube New Covent Garden Mexican Chilli Souper flavour booster
One tin of black beans with jalapenos (I found this in Tesco in the American food aisle – the brand is Ortega)
200ml beef stock (I use those Knorr flavour pots)
One 400g tin chopped tomatoes
One tablespoon tomato puree
A few pieces of leftover roast beef, sliced into thin strips
Heat the oil in a large pan and throw in the onion, celery and pepper. Squeeze in half a tube of New Covent Garden Mexican Chilli souper booster paste and cook for 5 minutes or so, until the veg has started to soften. Add the entire contents of the tinned black beans with jalapenos, the beef stock, chopped tomatoes, tomato puree and a grinding of salt and pepper. Cover and simmer for 10 minutes. If it’s looking too thick, add some water to thin it down. Finally add the beef strips and cook for a further 5 minutes. Taste and add some more Souper booster if you like. Serve with plenty of sour cream, fresh chopped chilli and nachos.
You can read more about the souper boosters and order them right here on the New Covent Garden website!