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Make up 500ml of veg stock and pour into a pan, bring to a simmer.
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Peel and chop carrot and potato into cubes and add to the stock, cook until soft, around 30 mins on a medium heat.
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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.
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Add in the spinach for a couple of minutes until it wilts and has heated though, then serve.
Gluten Free Black Eyed Bean Soup
Back to all recipes.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.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 40 Mins
- This recipe makes 2 servings
This recipe contains:
- Sulphites
Ingredients
500ml veg stock
1 carrot
1 potato
100g canned black eyed beans (or black eyed peas)
50g vermicelli rice noodles
1tsp chilli powder
1tsp oregano
Pinch of cumin
30g spinach
Method
Nutritional Information (Per serving)
Cals
Calories
245
Carbs
52g
Fibre
8g
Fat
1g
Sugar
4g
Protein
8g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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