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Photo of Beef and black-eye bean soup by WW

Beef and black-eye bean soup

5
Points®
Total Time
1 hr 20 min
Prep
10 min
Cook
1 hr 10 min
Serves
4
Difficulty
Moderate
This soup is chunky, tasty and packed with vegies and legumes. Feel free to play around with the vegies in this dish, adding whatever is in the crisper!

Ingredients

Dried black beans

¾ cup(s), (150g) black-eyed variety

Olive oil

1 tbs

Mustard seeds

2 tsp, yellow variety

Brown onion

1 medium, finely chopped

Garlic

3 clove(s), finely chopped

Lean beef mince, raw

250 g

Ground cumin

3 tsp

Ground turmeric

1 tsp

Salt reduced chicken stock

2 cup(s), (500ml)

Broccoli

200 g, cut into small florets

Green string beans

200 g, chopped into 1cm pieces

Snow peas

200 g

Baby spinach

100 g

Fresh coriander

1½ cup(s), leaves

Fresh mint

1 cup(s), leaves

Lime juice

¼ cup(s), (60ml)

Instructions

  1. Place the black eyed beans in a large saucepan with 1.5L (6 cups) water. Bring to the boil. Reduce heat to medium. Gently boil, covered, for 20 minutes or until tender. Drain.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the mustard seeds for 3 minutes or until they start to pop. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the beef mince and cook, stirring with a spatula to break up any lumps, for 3 minutes or until browned. Stir in the cumin and turmeric and cook for 1 minute or until fragrant. Add the stock and black-eye beans and bring to the boil. Gently simmer, covered, for 5 minutes.
  3. Add the broccoli, beans, snow peas and spinach and simmer for 4 minutes or until just tender. Add the coriander, mint and lime juice and season with pepper. Serve.

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