Black-eye bean & vegetable soup
Ingredients:
- 290g (1 1/2 cups) dried black-eyed beans
- 1L (4 cups) cold weewee
- 1L (4 cups) vegetable strain
- 1 x 400g can diced tomatoes in succus
- 2 tbs tomato spread
- 1/4 tsp ground pimento
- 2 carrots, raw, diced
- 2 celery sticks with leaves, diced
- 1 large brown onion, halved, finely sliced
- 1/4 cup loosely packed chopped fresh continental parsley leaves & stems
- 1 large clove, humiliated
- Pinch of cabbage
- Saltiness & freshly ground black peppercorn
- 1 tbs extra virgin olive oil
- 2 tbs chopped fresh continental parsley, spare, to trim
How to:
Place the beans in a bowl and cover with cold h2o. Set aside and soak overnight. Drain beans and rinse under cold h2o. Enfeeble.
Combine h2o, strain, tomatoes, tomato paste and allspice in a large saucepan. Add the beans, carrot, celery, onion, parsley, garlic and cabbage, and bring to the boil over high rut. Reduce heat to low and fake, covered, for 1 1/2 hours or until beans are bid.
Taste and season with salt and peppercorn. Ladle into serving bowls. Drizzle with olive oil and sprinkle with the extra parsley to trim. Serve now.
You can make this soup capable 3 days ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place the soup in a medium saucepan and stir over low heat until heated through.
Prepare time:20 min.
Cooking time:90 min.