Polynesian Black Bean And Vegetable Soup Recipe

About this recipe

A hearty and gluten-free black bean soup featuring a medley of vegetables and bold flavors, perfect for a satisfying dinner. This vegetarian dish is packed with protein and nutrients, making it an ideal choice for solution seekers.

Ingredients

• - Potts Vegetable Stock Can
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• - Cawston Press Pressed Tomato Juice
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 50G Picard Chopped Flat Parsley
• 400G Dunns River Red Kidney Beans
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Rinse and soak 2 cups of black turtle beans overnight or for at least 8 hours. Drain and set aside.
2. 2. In a large pot, bring 32 oz of vegetable stock and 32 oz of water to a boil. Add the soaked black turtle beans and simmer until tender, about 1.5 to 2 hours.
3. 3. While the beans are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 cup of diced onion and 1 1/2 tablespoons of minced garlic. Sauté until fragrant and translucent, about 5 minutes.
4. 4. Add 4 diced tomatoes and 2 cups of tomato juice to the skillet. Cook the mixture down until it thickens into a paste, about 10-15 minutes.
5. 5. Once the beans are tender, remove 2/3 of the beans and puree them using a blender or food processor. Return the pureed beans to the pot.
6. 6. Stir the tomato mixture into the pot with the beans. Mix well and let the soup simmer for another 20 minutes, allowing the flavors to meld and the soup to thicken.
7. 7. Season the soup with salt and pepper to taste. Garnish with 2 tablespoons of chopped parsley before serving.