By in Lunch menus
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This is a great spicy and very tasty soup. Warming, fresh and my children also enjoyed it. It originates from Costa Rica. I used a slow cooker but also can cook on the hob. The recipe below is on the hob verson. If you are using slow cooker fry onions and garlic first then add all ingredients  apart from the fresh chilli, lime, coriander and eggs to the slow cooker. You can crack eggs to the slow cooker and put slow cooker to high heat and cook until eggs are cooked.

What you need
  • Black beans (carton, tinned or soak & cook your own dried are all fine)
  • 2/4 sticks of celery
  • Pasata (1 large jar)
  • Onion (1 large chopped)
  • Two/three onions
  • 4/6 garlic cloves
  • Peppers 3/4
  • Stock: 1 pint (as always homemade is best I made my own beef stock but veg is also fine)
  • Smoked paprika (tablespoon)
  • Cumin (teaspoon)
  • salt & pepper to taste
  • 2/4 eggs
  • Chilli (teaspoon) depends if you want to make it child friendly or not.
  • fresh chilli (1/2)
  • coriander fresh chopped
  • 1 lime (sliced into quarters)
How to do it

1) Fry the celery first very slowly for about 10/20mins and then add onion and garlic. Cook until soft

2) add peppers, beans and all other ingredients except eggs, fresh chilli, lime and coriander. Cook very low for 20/30 mins.

3) This next bit is a choice, you can blitz add of the soup in a blender or you could keep some of the beans whole and blitz the rest and then add beans back in. My kids like a less spicy version so I blitz it all.

4) Crack eggs into the pan and cook, until eggs are done.

5) I did two versons to the next bit. In the children’s bowls I added the soup and they liked a bit of cheese on top. In my bowl I added chopped chilli, coriander and juice of lime on top of the soup.

6) enjoy and with the egg and fresh ingredients I did not miss bread.

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