Smoky Tomato and Black Bean Soup with Aged Cheddar and Sauerkraut Toasties

, from Issue #85. July, 2019
Photography by Josh Griggs.
Smoky Tomato and Black Bean Soup with Aged Cheddar and Sauerkraut Toasties

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


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


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