All. The. Protein. Black Bean Soup


I’ve been on the hunt for high protien food lately as i’m training for a half marathon and upping my weights program to get strong muscles to propel me like steel springs across the highways and byways of Queenstown in November. Beans are a super way to get protein and when combined with crunchy corn tortillas make a high quality complete protein. Add in all the good fats of avocado and a lick o sour cream and you have all the fixings of a perfect tex mex meal that is a personal trainer in your stomach.


3 cans black beans

3 celery sticks with leaves, chopped

1 large onion, chopped

1 medium capsicum chopped

2 tablespoons olive oil

4 garlic cloves, minced

4 cups Massell chicken or vege stock

1 can diced tomatoes

3 teaspoons ground cumin

1-1/2 teaspoons ground coriander

2 squares 90% dark chocolate or 2T cacao powder

1 teaspoon hot sauce or Tabasco

1/4 teaspoon pepper

1 bay leaf

1 teaspoon lime juice


tofurti vegan sour cream

chopped green onions

white corn tortilla chips

chilli oil


diced avocado

Let’s DO This!

  1. In a large saucepan, saute the celery, onion, capsicum in oil until tender. Add garlic; cook 1 minute longer.

  2. Stir in the stock, tomatoes, cumin, coriander, hot sauce, pepper, cacao, bay leaf, and black beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

  3. Discard bay leaf. Stir in lime juice. Blend until smooth with some texture remaining

  4. Garnish each serving with sour cream and green onion, tortillas, japapenos, avocado and chilli oil.

Polly McGee