Easy recipe Black-eye Bean And Vegetable Soup Recipe

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about two hundred and ninetyg (one one/two cups) dried black-eyed beans (Recipes by ingridients beans) oneL (four cups) cold water oneL (four cups) Campbells Real Stock Vegetable one x four hundredg can diced tomatoes in juice two tablespoons tomato paste (Recipes by ingridients paste) one quarter teaspoon ground allspice two carrots, peeled, diced two celery sticks with leaves, diced one large brown onion, halved, finely chopped one quarter cup loosely packed chopped fresh continental parsley leaves stems one large garlic clove, crushed Pinch of sugar Salt freshly ground black pepper (Recipes by ingridients black pepper) one tablespoon extra virgin olive oil two tablespoons chopped fresh continental parsley, extra, to garnishStep one Place the beans (Recipes by ingridients beans) in a bowl and cover with cold water. Set aside and soak overnight. Black-eye Bean And Vegetable Soup Recipe. Drain beans (Recipes by ingridients beans) and rinse under cold water. Drain. Step two Combine water, stock, tomatoes, tomato paste (Recipes by ingridients paste) and allspice in a large saucepan. Add the, beans (Recipes by ingridients beans) , carrot (Recipes by ingridients carrot) celery, onion, parsley, garlic and sugar, and bring to the boil over high heat. Black-eye Bean And Vegetable Soup Recipe. Reduce heat to low and cook, covered, for one one/two hours or until beans (Recipes by ingridients beans) are tender. Black-eye Bean And Vegetable Soup Recipe. Step three Taste and season with salt and pepper. Ladle into serving bowls. Drizzle with olive oil and sprinkle with the extra parsley to garnish. Serve immediately..