Black-eye bean and vegetable soup

Black-eye bean and vegetable soup


Warm, heart smart, tasty and comforting - this low-fat soup ticks all the right boxes.

The ingredient of Black-eye bean and vegetable soup

  1. 290g (1 1/2 cups) dried black-eyed beans
  2. 1L (4 cups) Cool water
  3. 1L (4 cups) Massel vegetable liquid accretion
  4. 1 x 400g can diced tomatoes in juice
  5. 2 tablespoons tomato paste
  6. 1/4 teaspoon ground allspice
  7. 2 carrots, peeled, diced
  8. 2 celery sticks in imitation of leaves, diced
  9. 1 large brown onion, halved, finely chopped
  10. 1/4 cup loosely packed chopped lighthearted continental parsley leaves & stems
  11. 1 large garlic clove, crushed
  12. Pinch of sugar
  13. Salt & freshly ground black pepper
  14. 1 tablespoon new virgin olive oil
  15. 2 tablespoons chopped roomy continental parsley, extra, to prettify

The instruction how to make Black-eye bean and vegetable soup

  1. Place the beans in a bowl and cover when chilly frosty water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
  2. append water, stock, tomatoes, tomato bonding agent and allspice in a large saucepan. mount up the beans, carrot, celery, onion, parsley, garlic and sugar, and bring to the boil on top of higher than high heat. shorten heat to low and cook, covered, for 1 1/2 hours or until beans are tender.
  3. Taste and season later salt and pepper. Ladle into serving bowls. Drizzle as soon as olive oil and sprinkle following the additional supplementary parsley to garnish. assist immediately.

Nutritions of Black-eye bean and vegetable soup

calories: 161.325 calories
calories: 3 grams fat
calories: 0.5 grams saturated fat
calories: 24 grams carbohydrates
calories: 10 grams protein
calories: NutritionInformation

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