Black-eyed Bean Soup

  • Black-eyed Bean Soup
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Rated 5 out of 5 based on 1 votes


  • 2 cups black- eyed beans
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 L vegetable stock
  • 500 g crushed tomatoes
  • 3 Tbls tomato paste
  • 2 pinches allspice
  • 1 clove garlic
  • 1 handful chopped onion
  • 1 handful parsley
  • 2 x turkish bread


Firstly, soak the black-eyed beans for 2 hours in water, then drain the water our of it. Place the beans into a saucepan and mix with the celery, carrot, vegetable stock, crushed tomatoes, tomato paste, allspice, garlic and chopped onion. Cook on high heat for 40 minutes until ingredients softens.

Halve the turkish bread and place the turkish bread in the toaster or under the grill until slightly browned.

Sprinkle the parsley over the soup to serve and place the turkish bread to the side.

This recipe can serve up to 4 people.

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  • I love bean soup.Special in winter time.


    by ANNA LINHART on 04/04/2013, 16:25