Post by braided-rug on May 27, 2007 22:17:51 GMT 10
Black-eye bean & vegetable soup
Preparation Time
20 minutes
Cooking Time
90 minutes
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
Method
1. Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
2. 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.
3. 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.
Notes & tips
You can make this soup up to 3 days ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place the soup in a medium saucepan and stir over low heat until heated through.
From: www.taste.com.au/recipes/13087/black+eye+bean+vegetable+soup
Preparation Time
20 minutes
Cooking Time
90 minutes
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
Method
1. Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain.
2. 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.
3. 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.
Notes & tips
You can make this soup up to 3 days ahead. Cool to room temperature and store in an airtight container in the fridge. To reheat, place the soup in a medium saucepan and stir over low heat until heated through.
From: www.taste.com.au/recipes/13087/black+eye+bean+vegetable+soup