Carrots & blackeyed beans soup

Carrots & blackeyed beans soup

Carrots & blackeyed beans soup Part I
Carrots & blackeyed beans soup Part II

Carrots & blackeyed beans soup Part II


In this recipe I have used leftover vegetables lurking in the drawer of the fridge. Vegetables need not be thrown away, simply transform them quickly into any veg soup that takes your fancy.

Packed with tomatoes, mushrooms, carrots and beans, this soup offers a great way to include more vegetables in your diet and hit your 5-a-day target.


240g blackeyed beans ( in tin cooked) you can buy from supermarkets

125g  mushrooms (cleaned and cut into small pieces)

3 or 4 medium carrots, (peeled and diced)

4 medium sized tomatoes (deseeded and chopped)

1 sweet red pepper (de-seed and cut into little pieces)

1 medium onion, peeled and chopped

2 cloves garlic, peeled and chopped

thumb sized ginger – peeled and chopped

1 level tbsp cornflour (made into  paste with water)

2 tbsp vegetable oil

2 kaffir leaves

1 stock cube (beef  or chicken) dissolved into 750ml of warm water

Salt, cheese, pepper and fresh parsley for garnishing

Heat oil, add onions, garlic, ginger and carrots and cook for 5 minutes, stirring all the time. Add stock, kaffir leaves, beans (empty the beans in a bowl and rinse) tomatoes and mushrooms and let it simmer till everything is tender, about 15/20mins. Add the corn flour to thicken to give a smooth consistency. Now at this point you either liquidise the soup (discard the kaffir leaves) or serve  as it is, garnishing with parsley leaves and grated cheese.


2 Comments: Add your comment »

  • Jeremy says:

    As tasted and tested by me – lovely and full of flavour.

  • Elisabeth Winkler says:

    I love beans – they are so versatile, and add all sorts of goodness. As for leftover soup, you cannot beat it! The ginger and kaffir leaves is a great addition.