Black Bean Nacho Soup

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A quick, flavour-packed soup that combines the heartiness of black beans with bold taco spices. Perfect for a cozy weeknight dinner—just simmer, top with your favourite nacho fixings, and enjoy a fiesta in a bowl!

Ingredients

Ingredients

• ½ El Toro sachet of Taco seasoning
• 1 x small The Good Stuff Red Capsicum diced
• 1 small Brown Onion, diced
• 1 tsp Stone Mill crushed Garlic
• 1 tbsp Remano Tomato Paste
• 1 x 420gm El Toro tin Black Beans, drained
• 2 x 400gm Remano tinned Tomatoes
• 500ml of Chefs’ Cupboard Vegetable Stock
• The Olive Tree Olive Oil

Toppings

• Farmdale Sour Cream
• Avocado
• Canned Corn
• Fresh Coriander
• Oh So Natural Corn Chips
• fresh Lime

Method

1. Start by chopping the onion and capsicum to a similar size.
2. In a large pot on the stovetop, sauté capsicum, onion, and garlic in olive oil
3. Add in tomato paste and stir for another 30 seconds then add in the Taco seasoning or spice mix
4. Add in the tinned tomatoes then the vegetable stock, beans and, allow to simmer for about ten minutes to thicken.
5. Top with your favourite nacho toppings such as sour cream, avocado, fresh corn, fresh coriander, and corn chips