Monday, August 16, 2010

Chunky Bean with Vegetable Soup

This is a classic rustic Italian Soup flavoured with rosemary, delicious served with chunks of garlic bread

Serves 2-3
Ingredients
100g cowpea (black eyed pea) – boiled
2 tbsp vegetable oil
1 onion chopped
1 tbsp minced garlic and ginger
1 celery stick finely chopped
1 carrot finely diced
1 tbsp tomato puree
½ tsp dry rosemary
1 bay leaf
200g tomatoes chopped
1 vegetable soup cube
Salt and pepper to taste
Spring onion chopped

Method

Heal oil in a pan, add onion, garlic ginger and tomatoes sauté for 3 minutes. Add soup cube, 1 bowl of water, rosemary, bay leaf, tomato puree and celery bring to boil for about 5 minutes.

Add carrots and cook till it's soft. Lower the heat, add black eyed peas, and salt to taste.

Serve in soup bowls and garnish with spring onion.

3 comments:

  1. Goodness, this looks so inviting and yum!

    PS: you should remove that linkwithin feature...its distracting and I constantly keep jumping....your recipes have unreal colors! :)

    ReplyDelete
  2. tnx Raw girl, i like legume soups, good source of protein for veg'ns.

    well when i use tomato puree instead of tomatoes for some soup, u get that bright red color.

    ReplyDelete
  3. Thanks for this recipe. My BF loved it. I'm not a huge fan of ginger so I didn't even try it, but he scarfed it down. :)

    ReplyDelete

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