HomeLIFESTYLEsee how to prepare black-eyed bean soup

see how to prepare black-eyed bean soup

Nothing tastes better than a cozy black-eyed pea soup, to warm body and soul. Check out our two suggestions and delight yourself.

Soup is an excellent way to ingest nutrients that are so good for our organism. And, in these days of more rigorous temperatures, a black-eyed bean soup it will taste so good to all members of the family, kids or adults.

It is one of those dishes that is very satisfying and has a lot of flavor. And in a country with a great tradition of eat soupas is Portugal, so let us take advantage of our roots and traditions for a more careful diet.

Plus, it’s a great way to start instilling the habit of eating soup to meals, which we end up losing as we grow up, but which does so much good and tastes even better.

black-eyed bean soup

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:00:35

Ingredients

  • 2 carrots
  • 2 potatoes
  • 1 small turnip
  • 1/2 cabbage heart
  • 1 can of cooked black-eyed peas
  • 1 chicken broth
  • Olive oil
  • 1/2 onion
  • 2 garlic cloves
  • salt qb

preparation method

  • Cut the carrot, potatoes, turnip, half the cabbage, onion and garlic cloves into cubes.
  • Place in a pan with the oil and chicken broth and let it braise a little.
  • Add water and salt and let it cook.
  • Once the vegetables are cooked, add the can of beans and grind everything.
  • Then cut the remaining cabbage into julienne strips and add to the vegetable cream.
  • When the cabbage is cooked, add the remaining beans and adjust the seasoning.

Farmer’s black-eyed bean soup

black-eyed bean soup

Kitchen:typical portuguese

Type:lunch or dinner

Setup time:01:30 am

Ingredients

  • 250g dry black-eyed peas
  • 1.5l of water
  • salt
  • 2 c. olive oil soup
  • 1 onion
  • 2 carrots
  • 1 turnip
  • 1 big potato
  • 1 bunch of turnip greens
  • 2 fresh cheeses

preparation method

  • Soak the beans in water overnight.
  • On the day the recipe is prepared, cook it in a pressure cooker with water seasoned with salt, olive oil and onion, cut into segments, for 45 minutes.
  • Peel the vegetables and wash them very well.
  • Let the pressure escape, open the pan and add the carrots, turnips and potatoes, cut into cubes and cook over low heat for 30 minutes.
  • Add the turnip greens, rectify the salt and cook for another 10 minutes.
  • Cut the two fresh cheeses into cubes and distribute them among the soup plates.
  • Cover with black-eyed bean soup.

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