Black Eyed Bean Soup - Coeliac Sanctuary
Posted On: 19th February 2016
Delicious warming mexican style soup filled with noodles and beans. It is naturally gluten free and vegan and delicious on a cold day. They subtle spices add some extra flavour dimension while the beans, noodles and vegetables make the dish super filling and nutrient filled. A proper flavour sensation.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
500ml veg stock
100g canned black eyed beans (or black eyed peas)
50g vermicelli rice noodles
1tsp chilli powder
Pinch of cumin
Preparation Time: 15 Mins
Cooking Time: 40 Mins
This recipe is free from...
Celery, Crustaceans, Dairy, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Tree Nuts
1. Make up 500ml of veg stock and pour into a pan, bring to a simmer.
2. Peel and chop carrot and potato into cubes and add to the stock, cook until soft, around 30 mins on a medium heat.
3. Once the veg has softened add in the black eyed beans, vermicelli rice noodles, chilli powder, oregano and cumin. Allow the noodles and beans to heat through for 5-7 mins.
4. Add in the spinach for a couple of minutes until it wilts and has heated though, then serve.
This recipe makes 2 servings
Nutritional info per serving
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