Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



In the words of Ned Stark; “Winter is coming” 🥶 But never fear! This hearty, warming soup will see you through the coldest of evenings. It’s rich and full of Mexican flavours and a little spice. Plus the protein-packed beans will give you that much needed energy. We include the water from the black beans tin and it gives it a really creamy texture 😋 We topped it with guac to keep with the Mexican theme, and also - guac. Guac is always great. This recipe serves 4 or will keep nicely in a Tupperware to take to work for lunches in the week 🙌 Will you make this for your din dins?




  • 1 tbsp olive oil
  • 1 large red onion
  • 1 large carrot
  • 1 stick celery
  • 20g coriander
  • 2 cloves garlic
  • 1 small chilli (we used jalapeno)
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 large red pepper
  • 4 tomatoes
  • 1 400g can black beans
  • 1 400g can chopped tomatoes
  • 1 200g can sweet corn
  • 200g vegetable stock
  • 1 lime
  • Salt and pepper to taste

To Serve

  • To Serve
  • Guacamole
  • Sourdough bread


  1. 1.

    Microplane | Large Stockpot

    First, prepare the vegetables | Peel, halve and finely dice the onion | Trim, peel and finely dice the carrots | Trim and finely dice the celery | Pick the coriander leaves and finely dice the stalks | Peel and grate the garlic | Trim, halve, deseed and dice the chilli | Trim, halve, deseed and cut the pepper into 1 cm chunks | Cut the tomatoes into 1 cm chunks | Prepare the stock Time to get cooking! | Warm the olive oil in a saucepan over a medium heat | Add the onions, carrot, celery and a pinch of salt to the pan and stir for 7-8 minutes | Add the coriander stalks, garlic and chilli to the pan and stir for 2-3 minutes | Add the spices and stir for 1 minute | Add the peppers and tomatoes and stir for 4-5 minutes | Add the beans (including the liquid in the can) and the chopped tomatoes to the pan, stir and simmer for 4-5 minutes | Add the stock to the pan, fold it into the soup and leave to simmer and thicken for 10-12 minutes, stirring occasionally | Add the sweetcorn tom the pan and stir into the soup | Squeeze the lime juice into the pan, add ¾’s of the coriander leaves and stir into the soup | Taste the soup and season to perfection with salt and pepper Time to serve! | Spoon the soup into bowls, top with a good dollop of guacamole and serve immediately with fresh sourdough bread