Ham & black-eye bean soup

    3 hours 30 min

    More of a broth than a soup with chunks of ham, black-eyed beans and white cabbage. It's still light yet very filling. It does take a while to cook but it's definately worth the wait.


    London, England, UK
    4 people made this

    Serves: 2 

    • 2 cups black eye beans
    • 350 - 400g uncooked ham / gammon, cut into bitesize pieces
    • 1 1/2 litre chicken stock
    • 2 bay leaves
    • 1 cup finely shredded white cabbage
    • 1 chopped onion
    • 1 crushed garlic clove

    Prep:30min  ›  Cook:3hr  ›  Ready in:3hr30min 

    1. Rinse then soak the black eyed beans in water overnight.
    2. Drain and rinse the beans, cut the ham into bitesize pieces, add both to the stock and bring to the boil. You may find that a froth forms at this stage but this does disappear after a while.
    3. Add the bay leaves, cover and simmer for about 2 - 2 1/2 hours stirring occasionally.
    4. Add the onion, garlic and seasoning to taste and re-cover for another 30 - 40 minutes. (Depending on how tender you want your meat, you can cook for even longer)
    5. Add the shredded cabbage and cook for a further 5 - 10 minutes.

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