Black-eye bean & vegetable soup

Posted by adm On October - 7 - 2011

How to cook Black-eye bean & vegetable soup


  • 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.

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