Black-eye bean and vegetable soup

Cooking Soups Black-eye bean and vegetable soup

Warm, heart smart, tasty and comforting - this low-fat soup ticks all the right boxes.

Lables: Low fat Low kilojoule Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
  2. Combine water, stock, tomatoes, tomato paste and allspice in a large saucepan. Add the beans, carrot, celery, onion, parsley, garlic and sugar, and bring to the boil over high heat. Reduce heat to low and cook, covered, for 1 1/2 hours or until beans are tender.
  3. Taste and season with salt and pepper. Ladle into serving bowls. Drizzle with olive oil and sprinkle with the extra parsley to garnish. Serve immediately.

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290g dried black-eyed beans
1L cold water
1L vegetable stock
1 x 400g can diced tomatoes in juice
2 tbsp tomato paste
1/4 tsp ground allspice
2 carrots, peeled, diced
2 celery sticks with leaves, diced
1 large brown onion, halved, finely chopped
1/4 cup loosely packed chopped fresh continental parsley leaves & stems
1 large garlic clove, crushed
Pinch of sugar
Salt & freshly ground black pepper
1 tbsp extra virgin olive oil
2 tbsp chopped fresh continental parsley, extra, to garnish

Adv

Autors
Preparation time
20
Cooking time
1:30
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Soups
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