Black-Eyed Bean and Sausage Soup
Keys: Food
Yield: 1 servings
Ingredients:
450 gm Pumpkin
2 x Onions
2 x Garlic cloves, unpeeled
1 tbl Olive oil
1 cup Black-eyed beans, soaked overnight
1 x Carrot, peeled and chopped
1 x 350 gram can tomatoes
10 cup Chicken stock or water
6 x Chipolata sausages
Salt and freshly ground pepper
2 tbl Parsley, chopped
Method:
Chop the pumpkin and onion into rough wedges, toss with garlic and oil
in roasting pan and bake at 180C/360F for 1 hour. Cut off the skins and
chop the flesh.
Drain the beans and place in a large pot with carrots and plenty of cold
water and cook for 30 minutes.
Combine the pumpkin, onion, garlic, tomatoes, beans, carrots, salt and
pepper and add the stock or boiling water.
Cook for another 20 minutes, stirring occasionally.
Prick the sausages and grill until well-browned. Add to soup with
parsley and serve with crusty bread.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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