Black-eye bean and vegetable soup
Ingredients 290g (1 1/2 cups) dried black-eyed beans 1L (4 cups) cold water 1L (4 cups…
Ingredients
- 290g (1 1/2 cups) dried black-eyed beans
- 1L (4 cups) cold water
- 1L (4 cups) vegetable stock
- 1 x 400g can diced tomatoes in juice
- 2 tablespoons tomato paste
- 1/4 teaspoon 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 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh continental parsley, extra, to garnish
Method
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.
