Black Bean Soup with Encona Mexican Jalapeno Chili Jam (VG)

Method

• 1

  In a thick bottom pan, soften the diced onion over a moderate heat.

• 2

  Add the Cumin, Oregano, and Garlic and cook gentle for 4-5 mins.

• 3

  Add the chopped tomato, vegetable stock, Encona Jalapeno Chilli Jam, and liquid from the Black Bean.

• 4

  Simmer gently for 10 – 15 mins.

• 5

  Blend this mixture in a liquidiser or with a stick blender being careful not to burn yourself.

• 6

  Adjust the seasoning and add the Black Beans.

• 7

  Simmer gentle for 30mins.

• 8

  Serve and enjoy!

• 9

  CHEF TIP

  For add texture and flavour sprinkle over crushed tortilla chips and drizzle with more Encona Mexican Jalapeno Chili Jam.