Black-eyed bean and greens soup
Black-eyed beans and greens in a smoky tomato broth. A comforting bowl that is quick to finish once you are home.
- Time
- 15 min, then 7 h in the slow cooker
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Drain and rinse the black-eyed beans. Finely chop the onion, dice the carrots, crush the garlic, and strip the tough stalks from the kale, then shred the leaves.
- Put the beans, onion, carrots and garlic in the slow cooker. Add the chopped tomatoes, smoked paprika and thyme, crumble in the stock cube, pour in 400 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the carrots are tender.
- For the last 30 minutes, stir in the kale and put the lid back on.
- Squeeze in the juice of half the lemon, then season with salt and black pepper and add more lemon if you like.
- Ladle into bowls.
Tip Stir the kale in near the end so it keeps some colour. Frozen spinach is a fine swap, added straight from the freezer.
Per portion
| Energy | 437 kcal |
| Protein | 26 g |
| Carbohydrate | 66 g |
| of which sugars | 20 g |
| Fat | 4 g |
| of which saturates | 1 g |
| Fibre | 22 g |
| Salt | 3.3 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- black-eyed beans2 tins
- onion1
- carrot2
- garlic2 cloves
- chopped tomatoes1 tin
- smoked paprika1 tsp
- dried thyme1 tsp
- vegetable stock cube1
- kale150 g
- lemon1
