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Black-eye Bean And Vegetable Soup

Black-eye Bean And Vegetable Soup

Black-eye Bean And Vegetable Soup

Recipe Ingredients: 

  • 290g (1 1/2 cups) dried black-eyed beans
  • 1L (4 cups) cold water
  • 1L (4 cups) Massel vegetable liquid 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 kisan canola cooking oil
  • 2 tablespoons chopped fresh continental parsley, extra, to garnish

Recipe Method: 

  • 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.

Recipe Tips: 

  • Vegetables Should Look Like Vegetables
  • We tend to overcook vegetables, which cause them to lose a lot of vitamins and minerals.
  • The rule of cooking vegetables is to let them retain their original colour; otherwise they have lost all their goodness