Black-eyed beans, spring greens and veggie broth

Inspired by a number of blogs over to years, I made black-eyed beans and veggie broth for our new year lunch today.  Filling and nourishing, it was well received by the family.

Serves 2-3, prep and cooking time: 30 minutes


  • Fry lite spray
  • 1 brown onion, peeled a finely sliced
  • 1 clove of garlic, peeled and chopped
  • 1 piece of celery, chopped
  • 1 medium carrot, peeled and diced
  • 1 can of black eyed peas, drained (400g)
  • a handful of spring greens, washed and sliced
  • 500ml of water (a bit more if required)
  • 1 chicken stock cube
  • 2 to 3 tbsp of ginger juice (grate about 2 inches of ginger, squeeze juice with your hand)
  • 1 tbsp tamari
  • salt and pepper to taste


  1. Heat Fry lite in a pot
  2. Sauté onions with a pinch of salt for a minute
  3. Add garlic, celery and carrots, sauté for 2 minutes
  4. Add black eyed peas, water and crumble in stock
  5. Bring to a simmer and leave cooking for 15 minutes
  6. Add the chopped greens, ginger juice and tamari
  7. Season with salt and pepper and leave to cook for 10 minutes
  8. Switch off the stove, serve hot with buttered soda bread 

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