This spicy, satisfying vegetarian soup has a creamy texture and is rich in protein and fibre, thanks to the black beans.
- Place black beans in a large saucepan. Cover with enough cold water to come 5cm above beans. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until soft. Add garlic, cumin, paprika and chilli. Cook, stirring, for 1 minute or until aromatic.
- Place onion mixture, beans, tomato and water in a large (6L) slow cooker. Cover. Cook on low for 7 hours. Add sweet potato and corn. Cover. Cook for a further 1 hour or until potato is tender and soup is thick. Season.
- Combine coriander and green chilli in a bowl. Divide soup among bowls. Top with coriander mixture. Serve with lime.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set