This delicious and comforting soup is quite easy to make, especially if you are using canned beans instead of the uncooked ones. I took this recipe from "The Big Book of Soups" by Women's Weekly. Just changed it slightly according to my taste.
Ingredients:
1 x 400 g can black-eyed beans
500 g lamb leg steaks, chopped and excess fat trimmed
1 medium brown onion, finely chopped (150 g)
2 cloves garlic, chopped
1 medium carrot, shredded (120 g)
1 stalk celery, chopped coarsely (150 g)**
400 g canned tomatoes, crushed
500 ml beef stock
500 ml water
1 medium red capsicum, finely chopped
salt, pepper by taste
oil for frying
dried coriander leaves for sprinkling
** I omitted the celery
Method:
Heat oil in a large saucepan over medium heat, cook lamb, in batches, until browned all over. Remove from pan.
In the same pan cook onion and garlic, stirring, until onion softens.
Add capsicum and carrot, cook, stirring for 2 minutes.
Add tomatoes, stir and cook for another 1-2 minutes.
Transfer lamb to a deep bowl, add tomato and vegetable mixture, stock, water and bring to the boil.
Reduce heat, cover and simmer for 1-1,5 hour or until the lamb is cooked and tender. Remove from heat. Stir in the drained and rinsed beans and sprinkle the seasoning.
Mix well and leave to cool for a while.
Serve and enjoy! Bon Appetit!
