Hearty Beef & Black-eyed Bean Soup


Take one trusty pan and your favourite winter ingredients to create  these simple and delicious dinners the whole family will love

SERVES 6 PREP 15 minutes + 2 hours to soak COOK 2 hours COST $3.15 a serve


⅔ cup dried black-eyed beans
2 tablespoons vegetable or olive oil
600g casserole beef steak,
cut into 2cm pieces
1 onion, finely chopped
2 cloves garlic, crushed
1 swede, cut into 1cm pieces
1 parsnip, cut into 2cm pieces
2 carrots, thickly sliced
½ cup tomato paste
2 large beef stock cubes
2 dried bay leaves
3 celery sticks, finely chopped
100g green beans, cut into
3cm lengths
⅓ cup chopped flat-leaf parsley


1 Place black-eyed beans in a bowl.  Cover with water; stand beans for  2 hours or overnight.
2 Heat oil in a large heavy-based  saucepan over moderately high  heat. Cook and turn beef, in  batches, for 4 minutes or until browned all over. Transfer to  a heatproof plate.
Add onion to pan; cook and  stir for 2 minutes or until soft.  Add garlic; cook and stir for  30 seconds or until fragrant.  Add swede, parsnip and carrot;  cook and stir for 5 minutes or  until browned. Add 1.5 litres  (6 cups) water, the tomato  paste, crumbled stock cubes,  black-eyed beans and bay leaves.  Bring to the boil. Reduce heat;  simmer, covered, for 1½ hours.

Stir celery and green  beans into soup; simmer,  uncovered, for 5 minutes or  until the beans are just tender.  Remove from heat. Serve  sprinkled with parsley.


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