Beef and black-eye bean soup
2
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
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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