Allspice-Thyme Parsnip and Black Beans Chunky Pulse Soup
Caribbean-inspired · chunky_pulse_soup · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 39
- Total minutes
- 54
Ingredients (10)
- 440 g parsnip, peeled; cut into 1.5 cm pieces
- 320 g cooked black beans, drained and rinsed
- 22 ml olive oil
- 100 g onion, diced
- 2 g ground allspice
- 3 g dried thyme
- 20 ml lime juice
- 12 g fresh parsley, chopped
- 3 g salt, adjust after tasting
- 850 ml low-salt vegetable stock, hot
Equipment
- saucepan
- knife
- chopping board
- spoon
Method
1. Prepare
Prepare the parsnip as listed and drain the cooked black beans. Measure the seasonings.
Guide timing: 12 minutes
2. Cook the base
Warm the olive oil in a saucepan over medium heat. Add the onion, ground allspice and dried thyme and cook gently for about 4 minutes, stirring often. Lower the heat if anything starts to catch.
Guide timing: 4 minutes
3. Simmer
Add the parsnip and the low-salt vegetable stock. Bring to a gentle simmer, cover loosely and cook for 30 minutes, until the largest piece is tender. Simmer for longer if it is still firm.
Guide timing: 30 minutes
4. Add the pulses
Add the cooked black beans and simmer for 5 minutes, stirring gently, until piping hot.
Guide timing: 5 minutes
5. Finish and serve
Remove from the heat. Stir in the lime juice, fresh parsley and salt, taste, and serve hot.
Guide timing: 3 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.