Its summer, and you’re having soup? You’d be surprised, this is quite refreshing and its a favourite with George. You can prepare it beforehand, refrigerate and reheat it later, too. (which is what I usually do.) There are winter versions of this soup which is heavily flavoured with celeriac and carrots but this is a very fresh, simple and light alternative. You can use normal white beans but I love the texture of these black-eyed peas. Serve the soup with some nice pieces of chunky bread (and a small dollop of soft butter to spread on the bread – the way I like it). Additionally, you can have the usual side dishes served with Greek bean soups – salted anchovies and pickled vegetables.
Ingredients: (2 big servings with leftovers)
250g of black-eyed peas, soaked overnight with a tablespoon of soda, and rinse thoroughly the next day.
2 large tomatoes, chopped into cubes.
1 medium onion, chopped
A bunch of parsley, chopped
70ml – 100ml of olive oil
Salt and pepper
- The beans have been soaked overnight with a tablespoon of soda (baking soda). Rinse it thoroughly.
- Put the beans in a big pot of water and boil until cooked with some salt. Make sure the beans are not overboiled.
- Drain the beans, and rinse with some hot water. Add the beans back into the pot and cover the beans with hot water.
- Add the olive oil, tomatoes, onions and parsley into the pot, and stir. Simmer gently and season.
- Once the tomatoes and onions have cooked, taste and season accordingly.