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Spicy vegetable & black bean soup with cheese quesadillas


  • Preheat oven to 200°C fan forced (220°C normal). 
  • Heat a little oil in a heavy-bottomed pot and gently saute the garlic, chillies, onion, celery, zucchini, carrot and capsicum until reasonably tender, stirring now and again.
  • Add about 1½ litres stock to the pot with 1 can diced tomatoes, the sambel, honey and seasonings. Stir and rapidly simmer for about 20 mins until the vegies are very tender, adding more stock and tomatoes if needed. Taste for seasoning. Then add the black beans and coriander. Stir and cook for another 5 mins or so.
  • Place a tortilla on a lightly oiled baking sheet, top with a layer of cheese and a little spring onion. Spray oil around the edges, press another tortilla on top and cook in the oven for about 5 mins until crisp. Repeat the process with the remaining tortillas. Then cut the quesadillas into wedge.
  • Serve the soup with a dollop of sour cream on top and 1-2 quesadilla wedges on the side.


  • olive or vegetable oil
  • 2 garlic cloves, crushed
  • 2 small red chillies, sliced
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 large zucchini, diced
  • 1 medium carrot, diced
  • 1 large red capsicum, diced
  • 1½-2 litres vegetable stock
  • 1-2 cans diced tomatoes
  • 1 heaped tspn sambel oelek (or any other curry paste)
  • 1 tbsp honey
  • sea salt & freshly ground pepper
  • 1 can black (turtle) beans, drained & rinsed
  • 2 tbsp chopped fresh coriander
  • 1 packet tortillas
  • grated tasty cheese
  • 3-4 spring (green) onions, chopped
  • olive oil spray
  • sour cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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