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