Black-Eyed Bean Soup (Fasoulatha Mavromatika)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
400 g/14 oz black-eyed beans 2 litres/3-1/2 pints water 1 large onion, finely chopped
400 g/14 oz can chopped tomatoes 1 tablespoon tomato puree 1 celery stalk, chopped
2 medium carrots, chopped 1/4 teaspoon mixed spices or ground allspice 1 tablespoon chopped celery leaves
3 tablespoons chopped flat-leaf parsley 4 tablespoon olive oil 1/2 teaspoon sugar
salt and freshly ground black pepper TO SERVE: extra chopped flat-leaf parsley crusty bread



1 Place the beans in a sieve and pick them over to remove any stones. Rinse under cold running water. Place in a large saucepan with the water and bring slowly to the boil. Boil for 1 minute. Remove the saucepan from the heat, cover and allow to stand for about 30 minutes, until the beans are plump.
2 Add the onion, tomatoes with their liquid, tomato puree, celery, carrots, spice, celery leaves, parsley, oil and sugar. Cover and simmer gently for about 1 hour, until the beans are tender. Season with salt and pepper to taste. Pour into soup bowls, sprinkle with chopped parsley and serve hot with crusty bread.

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