Black-eye Bean & Vegetable Soup
Black-eye Bean & Vegetable Soup
Ingredients (serves 8)
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 tbs 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 tbs extra virgin olive oil
2 tbs chopped fresh continental parsley, extra, to garnish
Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
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.
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.
This recipe is from taste.com.au http://www.taste.com.au/recipes/13087/black+eye+bean+and+vegetable+soup
Ingredients (serves 8)
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 tbs 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 tbs extra virgin olive oil
2 tbs chopped fresh continental parsley, extra, to garnish
Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
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.
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.
This recipe is from taste.com.au http://www.taste.com.au/recipes/13087/black+eye+bean+and+vegetable+soup
