Black-eye bean and vegetable soup

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  • 8Servings
  • 20 mPrep Time
  • 1:30 hCook Time
  • 1:50 hReady In



Print Recipe

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

Credit by: KingOfChef

Ingredients

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Nutrients

675 kj ENERGY
3g FAT TOTAL
0.5g SATURATED FAT
6.5g FIBRE
10g PROTEIN
24g CARBS (TOTAL)




Step by step method

  • Step 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.

  • Step 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.

  • Step 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.

Tips & variations

  • 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.




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