Gluten Free Black Eyed Bean Soup

Name: Gluten Free Black Eyed Bean Soup
Prep time: 15 min
Cook time: 40 min
Yield: 2 servings
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

Mexican style soup with a hint of spice and packed with noodles, beans and vegetables

Recipe by Alison Wheatley
Added19th February 2016
Prep Time15 Mins
Makes2 servings

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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

Contains

Sulphites

Method

Make up 500ml of veg stock and pour into a pan, bring to a simmer.
Peel and chop carrot and potato into cubes and add to the stock, cook until soft, around 30 mins on a medium heat.
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.
Add in the spinach for a couple of minutes until it wilts and has heated though, then serve.

Nutritional Information (Per serving)

Cals

245

Carbs

52_g

Fibre

8_g

Fat

1_g

Sugar

4_g

Protein

8_g

Last updated 31st January 2021

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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