Black-eyed bean & parsley soup

Blackeyed bean soup(2)

Soup as first course is fine, but a hearty, filling soup makes a beautiful meal and is a favourite with us.  A chunk of fresh crusty bread to accompany and what more can one wish for.  The beauty of hearty soups is you can bung in almost any vegetable, lentil and bean and come up a winner.  Add a handful of fresh herbs like flat leaf parsley, dill and coriander for a fragrant soup fit for angels.  And if that wasn’t enough to tempt anyone, black-eyed beans are full of goodness and onion and garlic are well-known for their therapeutic properties.  If you are in a desperate rush, you could use tinned black-eyed beans although these beans don’t require soaking and don’t take as long to cook as some other larger beans.

I have used black-eyed beans for this one and teamed it with flat leaf parsley – dill would do fine too or both! If you plan to freeze some just double the ingredients except for the oil – 3 tablespoons should be enough to fry 2 medium onions.

2 servings

Ingredients

½ cup black-eyed beans (black-eyed beans don’t require soaking)
1 medium or large onion, sliced (I used a large onion)
3-4 cloves garlic, chopped
1 large stick celery, chopped
1 full cup fresh flat leaf parsley, chopped
¼ teaspoon turmeric
2 small sticks of cinnamon
2 tablespoons olive oil
2½ cups water – 450 ml
Salt & black pepper

Method

1.    Put the beans in a saucepan, rinse and add 2 cups of water. Bring to boil, lower heat to lowest, cover with lid and simmer gently for about 40-45 minutes until cooked – don’t strain
2.    While the beans are cooking, fry onion and cinnamon sticks in olive oil until golden
3.    Add celery, parsley and turmeric and fry for 3-4 minutes to release flavours

Blackeyed bean soup

4.    Add cooked beans with the liquid and 2½ cups (450ml) water, salt and black pepper
5.    Bring to boil, cover and lower heat to lowest and simmer for about 20-25 minutes
6.    Check how thick you would like the soup – if too thick, add some more water and simmer for further 7-10 minutes. The soup in the picture is what mine looked like using 450mls of water

I serve mine with a slice of lemon or a dollop of natural yogurt like Sojade available at As Nature Intended, Planet Organic and Wholefoods or online

 

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