Black Eyed Bean and Spinach Soup

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Black Eyed Bean and Spinach Soup

Black Eyed Bean and Spinach Soup

is so delicious, tasty and easy to make that any one can create it . We must not forget how good for you it is. We all know that spinach has lots of benefits and it’s full of calcium, protein, and rich in vitamins and minerals along with plenty of other types of goodness – so, of course, it’s very healthy for you as it is cooked with no fat at all.

This is a typical Cypriot dish that they often make in spring when the spinach is in full season. In Cyprus, black-eyed beans are called  Louvia Mavromati, or Lovia Me Lahana  but I  just call them Louvia. Many people grow their own spinach in the garden to enjoy in this delicious soup, but the most important ting to remember is to serve it with a squeeze of lemon and a drizzle of the best extra virgin olive oil. As we all know that Greece produce superb olive oil. Some add lemon juice to the dish when cooking to stop the black-eyed bean from going black, but I prefer that cloudy earthy colour.

To get the best flavour, try to use fresh home-grown spinach from the garden large – lovely and leafy – not the packet types that you get for salads – they will melt and disappear as soon as they are added to the pan! If you use the home-grown leafy varieties, you will get to see and taste the spinach properly. You can eat this soup either hot or cold, it’s so tasty you can please yourself.

Lets see how easy it is to make in no time:

Print Recipe
Black Eyed Bean and Spinach Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Course Main Course
Cuisine Greek
Prep Time 15 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Chop the spinach into small pieces.
  2. In a deep casserole pot, add the spinach, water and then the black eyed beans. Make sure the water has covered the spinach. Add salt and pepper to taste.
  3. Bring to the boil then lower the heat to medium, but not too low.
  4. Cook for 30 mins then turn the heat off
  5. Serve with lemon juice and drizzle with your best olive oil, this is a must! Enjoy.
Recipe Notes

You can make this dish with dried beans, but you have to soak them, then boil them, but keep the  juice to finish the dish.

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3 Comments

  1. jo gallop says:

    Just made this soup for my lunch. It really is as easy as the recipe sounds! Delicious and feels very healthy to eat. Thankyou again Sally.

  2. Ruth says:

    This soup is amazing, so quick and simple to make. I really love spinach and it is great to find a different way to cook with it. So delicious, thank you!

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