• sandrabrandalise


COOKBOOK: The Australian Women’s Weekly - Soup & Stew Favourites

My hubby said this was the best soup he’s ever had! He’s not a soup-lover like I am so this was a compliment worthy of a mention.

Like other beans, black eyed bean are highly nutritious and are a good staple food. Black eyed beans are rich in fibre and protein, which make them an excellent energy source.

It was a fun hearty soup to make and it was delicious!

Hope you enjoy



1 cup (200g) black eyed beans

2 tablespoon olive oil

2 stalks celery , trimmed and chopped

1 brown onion, chopped

2 carrots, chopped

1 dried bay leaf

2 cloves garlic, chopped Salt & pepper

1.4kg ham hock

4 cups chicken stock

2 1/2 litres of water

150g silverbeet, revoke the white stem, and chopped

Place beans in a bowl, fill with water, cover with cling wrap and leave refrigerated overnight.

Rinse and drain beans and set aside.

In a deep pot, add olive oil and fry lightly the garlic and onion until just soft. Add the carrot and celery , bay leaf, and stock. Add salt and pepper for seasoning. Add ham hock, add water, bring to boil. Add beans and simmer for 50mins. Add silverbeet and allow it to simmer for a further 5mins.

Remove the bay leaf, remove the ham hock, slice the ham off the hock and return the ham in the soup. Ready to serve

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