Smoky Tomato and Black Bean Soup with Aged Cheddar and Sauerkraut Toasties
Photography Josh Griggs.
Don’t be put off by the list of ingredients; most of these will be in your pantry and, together, they make a mighty fine soup.
Serves: 6-8
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
1 large onion, thinly sliced
1 large carrot, diced
2 stalks celery, thinly sliced
2 teaspoons dried oregano
3 cloves garlic, crushed
sea salt and ground pepper
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
½ teaspoon chilli flakes
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons American or Dijon mustard
1 tablespoon dry English mustard
1 tablespoon brown sugar
2 x 400-gram tins crushed Italian tomatoes
1.5 litres vegetable stock
2 x 400-gram tins black beans, drained and rinsed
To serve
Aged Cheddar and Sauerkraut Toasties (see recipe below)
Aged Cheddar and Sauerkraut Toasties
2 long slices country loaf or other favourite bread
soft butter, for spreading
¼ cup sauerkraut, drained on kitchen towels (I used Forage & Ferment Wild Kraut)
¼ cup grated aged cheddar cheese
METHOD
Heat the oil and butter in a large saucepan and add the onion, carrot, celery, oregano and garlic. Season then cover and cook for 10 minutes, stirring occasionally.
Combine the paprika, cinnamon, chilli flakes, Worcestershire sauce, tomato paste, both mustards and brown sugar then stir into the pan. Cook for 2 minutes, stirring constantly.
Stir in the tomatoes and stock and season generously. Bring to the boil then reduce the heat and simmer gently for 30 minutes. Add the beans and allow to heat through.
To serve: Ladle into soup bowls. Cut the toasties in half and place in the bowls or serve alongside.
Who doesn’t like a great toastie? This simple combination works perfectly with the flavours in the soup. This recipe is for one toastie but make as many sandwiches as you need.
Aged Cheddar and Sauerkraut Toasties: Butter both sides of the bread. Spread one slice with sauerkraut then cheese and sandwich with the second slice. Heat a sauté pan over a low heat and cook the sandwich until golden. Turn over and cook the other side until golden and the cheese has melted. Serves 1
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.