Kumara and Black Eye Bean Soup

    1 hour 10 minutes

    This is a thick and hearty soup which combines kumara and black eyed beans in sweet and spicy herbs.

    62 people made this

    Serves: 8 

    • 1/2 red capsicum, halved
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 celery stalk, chopped
    • 2 cloves garlic, minced
    • 1 cup (250ml) water
    • 1 cup (250ml) vegetable stock
    • 3 roma tomatoes, chopped
    • 1 (400g) black eye beans, drained and rinsed
    • 400g kumara (sweet potatoes), cut into chunks
    • pinch cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1 bay leaf
    • pinch dried thyme
    • pinch dried basil
    • pinch dried oregano
    • pinch dried rosemary
    • pinch cumin
    • pinch coriander
    • salt and freshly ground black pepper to taste
    • handful chopped fresh parsley

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat grill. Brush red capsicum lightly with olive oil and place cut-side down on a baking tray. Place tray under grill and grill until blackened and blistered. Remove from grill and when cool enough to touch peel skin. Chop into bite-size pieces.
    2. Heat olive oil in a large frying pan over medium heat. Stir in onion, celery and garlic; cook until onion is soft and translucent.
    3. Mix in water, vegetable stock, tomatoes, black eye beans, kumara and chopped capsicum. Add all of the dried herbs and spices and mix thoroughly.
    4. Bring contents to the boil. Reduce heat to medium low; simmer, covered, until kumara begin to disintegrate, about 20 minutes. Season with salt and pepper to taste. Stir in fresh parsley, remove bay leaf and serve.

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    Reviews in English (53)


    This sounded strange, but was absolutely great. I was very pleased with the soup, which was easy to prepare, and my family liked it. Made for really delicious lunch the next day after the flavours married overnight.  -  29 Sep 2008


    Something else. This is a very flavorful, serviceable weeknight soup. For those who think it a bit odd, a similar, sweet potato-tomato soup is very popular in parts of the Carribean. Relying on that experience, I made a few changes in the ingredients and method of preparation. Agreeing with prior reviews, I reduced the cinnamon to 1/2 tsp. because it's naturally assertive, eliminated the oregano, basil and rosemary, since it didn't fit the flavor profile and used canned tomatoes. The powdered onion went, too, since there was plenty of fresh. I used minced, seeded, habanero chilli in place of the cayenne and crushed red capsicum, because it's flavor works well with the other ingredients. I sauteed the spices with the onion, celery and minced garlic,which I doubled. To reduce the sweetness and highlight the sweet potato's natural flavor a bit more, I made sure not to buy "candied" sweet potato. I used bottled roasted capsicum, since I had some left over from another dish. I also eliminated the water and used two cups of low sodium stock. Everything was partially hand blended at the end, before adding leftover, shredded roast chicken in the last five minutes of cooking, for a protein boost. Tasty in front of the TV!  -  29 Sep 2008


    Used different ingredients. This was awesome! I did make a few changes:Instead of roasting red capsicum, I cut red, yellow and green capsicum into chunks and sauteed then with the onions I substituted 1 can of stewed tomatoes for the plum tomatoes. I added 1 large minced thai chilli pepper instead of cayenne. I added a little bit more cumin than a pinch (probably 1/4- 1/2 tsp). I simmered it for an hour to really bring out the flavours. I blended it with a hand blender for about 5 seconds just to make the stock a little thicker. I also sprinkled it with asiago before serving. Definitely a good recipe! This would probably make a yummy crock pot soup!  -  29 Sep 2008