Black-eye bean and vegetable soup

Recipes / Soups

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

Recipe «Black-eye bean and vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:30 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.