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
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


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.


  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! :)

  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.

  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. :)


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