Black-Eyed Bean Soup

Recipe Credit: archived ICA website

Make sure the beans have been soaked and cooked prior to making the soup. To get around having to plan ahead you could purchase tinned/canned black-eyed beans.

Ingredients:

2 cups or 350 grams of black-eyed beans – soaked and cooked
1 tablespoon of oil
1 onion
1 tablespoon of tomato paste
1 can or tomatoes, chopped (if whole, just make sure you chop them)
2 cups or 470 millilitres of stock (vegetable or meat)
salt and pepper to taste

Start by chopping the onion. Heat your oil in a saucepan and cook the onion until it’s soft.

While the onion is cooking partially mash the black-eyed peas with a potato masher or a fork (it’s easier with a potato masher).

Add the following ingredients to the onion and stir well: Tomatoes; tomato paste; beans; stock; salt and pepper

Bring the soup to the boil and then let it simmer for about 30 minutes before serving.

Serves 4 to 6 people.

The basis of this recipe comes from The New Internationalist FOOD Book, published by New Internationalist Publications Ltd. in 1990. Author – Troth Wells