When it’s this cold, I crave a bowl of warming, nourishing soup. This soup uses dried blackeyed beans which have the added bonus that they don’t take long to cook. I find soaking them for an hour in boiling water first, then cooking them in the soup for 30 minutes so that they absorb the soup flavours works well. This bean soup is delicious with celeriac or pumpkin instead of squash.
Blackeye Bean and Squash Soup
Serves: 4 | Dietary: vegan
Prep: 15mins | Soaking beans: 1 hour | Cooking: 30/40 minutes
- Only add salt to dried pulses at the end of their cooking time, else it inhibits their cooking.
- 1 small butternut squash (500g), peeled and medium diced
- 100g dried blackeyed beans
- 1 tbsp olive oil
- 1 red onion finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped (optional)
- 4 sage leaves
- 1 bay leaf
- 1 tbsp chopped thyme
- sprig of rosemary
- 1 tsp vegetable bouillon
- 650mls vegetable stock or water
- 2 tbsps roughly chopped parsley
- salt and freshly ground black pepper
- crème fraiche or soya crème (optional)
- Soak the blackeyed beans for 1 hour in boiling water.
- In a medium saucepan gently sauté the onion in the olive oil with the sage, bay leaf, thyme and rosemary. When the onion is soft and translucent, add the squash, garlic and chilli. Stir and cook for a minute then add the blackeyed beans, stock or water. Simmer, partially covered for approx 30-40 minutes until the beans are cooked, then add the bouillon. Season to taste and stir in the chopped parsley.
- Top with a spoonful of crème fraiche or soya creme.