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Chicken and black-eyed bean soup

new and delightful flavours to try


Our fabulous customers often influence our catering menu and inspire new ideas. This is exactly what happened recently when a very regular customer asked if we had any new soup recipes, she has been very happy with all we had previously catered, it was simply a question which we grabbed as an opportunity.

I will tell anyone who listens exactly how much I miss my chef friends from London. Thank gawd for the internet which allows the distance to seem ever so slightly less, it’s really the only thing that allows me to deal!

All of these are so very unusually delicious and worth trying, or buying through us, we are very grateful to be your catering solution!

Chicken and black-eyed bean soup

Chicken wings are a great way to ramp up the chicken flavour in a soup, failing that, add the same flavours to some left over shredded chicken.

This one comes together fairly easily, without having to soak the beans overnight. To make it more child-friendly, serve it without the salsa, although my two licked their bowls effortlessly!

Prep 25 min
Cook 1 hr 15 min
Serves 4

2 tbsp olive oil
500g chicken wings
2 onions, peeled and finely chopped
4 garlic cloves, crushed with the flat of a large knife
250g plum tomatoes, finely chopped ( tinned tomatoes are great to use out of season)
1½ tbsp picked oregano leaves
1½ tbsp basil leaves, finely chopped
1 tbsp thyme leaves
3 tbsp Worcestershire sauce
½ lemon
200g dried black-eyed beans
1 litre chicken stock

For the salsa
1 green chilli, finely chopped (remove the pith and seeds if you prefer less heat)
1½ tbsp basil leaves, finely chopped
1½ tbsp parsley leaves, finely chopped
3 tbsp olive oil

Put a large, heavy-bottomed pot on a medium-high heat and, once hot, add the first eight ingredients and fry, stirring often, for 12 minutes, until the wings are beginning to colour. Add the Worcestershire sauce, lemon and two and a half teaspoons of salt, and fry, stirring often, for three minutes more. Add the beans, add the stock and 300ml water to cover, and bring up to a simmer. Lower the heat to medium, cover with a lid and cook for 35-40 minutes, or until the beans are cooked through but not falling apart.

Turn off the heat, then use a pair of tongs to transfer the wings to a plate and leave to cool. Squeeze the cooked lemon into the soup to release all its juices, then discard the shell. When the chicken is cool enough to handle, pick the meat off the bones and add it to the soup pot; discard the skin and bones. Return the soup to a medium heat for five minutes, just to heat through. Meanwhile, mix all the salsa ingredients in a small bowl with a good pinch of salt.

Divide the soup between four bowls, top with salsa and serve.