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.