Black eye bean and vegetable soup

Black-eye bean and vegetable soup

Prep time: 20 min Cook time: 1 hour 40 min Total time: 2 hour 8 serving
It requires minimal effort and you can easily use ingredients that you have ...
carrot, peeled, diced: 2
celery: 2 sticks
onion, halved, finely chopped: 1
chopped parsley: 1/4 cup
garlic, crushed: 1 clove
vegetable stock: 4 cups
diced tomatoes in juice: 1 can
tomato paste: 2 teaspoon
ground allspice: 1/4 teaspoon
sugar: Pinch
Salt: Pinch
black pepper: Pinch
olive oil: 1 teaspoon
chopped parsley, extra, to garnish: 2 teaspoons
dried black-eyed beans: 1 1/2 cups
water: 4 cups
Place the beans in a bowl and cover with cold water. Set aside and soak overnight. Drain beans and rinse under cold water. Drain. 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. 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.

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