Vegetable and Bean Soup

The final recipe for this week's marathon is vegetable and bean soup. Veggies used are simple  and easily available in market. Adding vegetable stock to this recipe gives and extra flavor to the soup.  Simple and filling soup for the day......

We need:


Black eye beans  1cup
Celery chopped 1/4 cup
Onion chopped 1/4 cup
Carrots chopped / diced 1/2 cup
Bay leaf 1
Black pepper powder 1/4 sp
Salt to taste
Vegetable oil / olive oil 1sp
Chopped garlic 1/2 sp
Water 4 cups / Vegetable stock
Cinnamon  1 inch stick
Dry rosemary 1/2 sp


Method:


Soak beans for 6hrs or over night.
Rinse well and cook till half done.
You can even use canned beans to avoid the above method.
In a deep sauce pan heat  oil and add chopped onion, celery and carrots.
Also add bay leaf, cinnamon and chopped garlic.
Saute well and cook till veggies turn soft.
Now add 4 cups water or vegetable stock, black pepper, rosemary and salt.
I have used store bought stock here. For best results use vegetable stock instead of water.
Mix well and cook on low flame for about 1hr or until beans and veggies are completely cooked.
Remove cinnamon and bay left before serving.
Serve hot.

Check to see what my fellow bloggers are cooking for BM 26