Chunky Ginger and Black Eyed Bean Soup

Chunky Ginger and Black Eyed Bean Soup
This is a hearty vegetarian soup that warms your soul and puts some fire in your belly! Level-up your soup bowl this season with this powerhouse of a soup.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Chunky Ginger and Black Eyed Bean Soup


  • 1 tbsp olive oil
  • 1 onion, peeled, quartered then sliced
  • 2 sticks of celery, sliced
  • 2 carrots, chopped
  • 3 cloves of garlic, peeled
  • 55g ginger
  • 1 tins black eyed beans, drained
  • 1 tin chopped tomatoes
  • 500ml vegetable stock
  • 250g sweet potato, diced into 1cm pieces
  • 1 red chilli, sliced
  • 0.5 tsp salt
  • 50g fresh coriander, finely chopped

How to make

  1. Heat the olive oil in a large saucepan over a medium heat.

  2. Add the onion, celery and carrots, cook for 10 minutes with the lid on the pan, stirring occasionally.

  3. Meanwhile, whizz the garlic and ginger in a small food processor. If you can’t, then finely chop them. Remove the lid and add them to the pan, stir through and cook for another 5 minutes.

  4. Place the black eyed beans in the pan along with the chopped tomatoes, stock, sweet potatoes, chilli and salt. Bring to a simmer and cook for 10 minutes, stirring occasionally. Eat a piece of sweet potato to see if it’s cooked. If not, simmer for 2-3 few minutes longer then check again.

  5. Remove from the heat, add the coriander and stir it in. Serve.

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