Black-Eye Vegetable Soup

You can make this soup up to 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.

 

Ingredients

290g (11/2 cups) dried black-eyed beans
1L (4 cups) cold water
1L (4 cups) vegetable stock
400g can diced tomatoes in juice
2 tbs tomato paste
1/4 ground allspice
2 carrots, peeled, diced
2 celery sticks with leaves, diced
1 large brown onion, halved, finely chopped
1/4 cup cup loosely packed chopped fresh continental parsley leaves & stems
1 large garlic clove, crushed
Pinch of sugar
Salt & freshly ground black pepper
1 tbs extra virgin olive oil
2 tbs chopped fresh continental parsley, extra, to garnish

 

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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 11/2 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.

Nutritional information per serve: 10g protein, 3g fat (0.5g saturated fat), 24g carbohydrate, 6.5g dietary fibre, 675 kJ (160 Cals).