Home » Black-Eyed Bean Soup (Mauromatiki soupa)

Black-Eyed Bean Soup (Mauromatiki soupa)

Written by Published on Updated on May 20, 2019 in Uncategorized

 

I am sure that at some point everyone has tried the Black-Eyed Bean soup in one version or another.  I love all sorts of soups and today, let’s just say the weather is cold, cloudy and pffff…!  Oh and I forgot to mention windy!!!  I am sitting at my desk at the moment, looking out at this tree in my front garden which is quite tall, and due to the strong winds one of it’s branches keeps banging on the window.  (I think that says it all in regards to the weather).  🙁

Back to soups, always a good choice for any time of the year, at least in my home.  I have come across so many lovely recipes from bloggers friends and bloggers from all over the world that I would love to try to make in the future 🙂 

This is a definite MUST on my To-Do list. 🙂   I hope you enjoy, let me know if you try this out….have a great day everyone!! 🙂

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BLACK-EYED BEAN SOUP (MAUROMATIKI SOUPA)

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Ingredients
  

  • 400 grams Black – eyed beans
  • 3 fresh Tomatoes diced
  • 30 grams of White rice
  • 1 tablespoon of Tomato paste
  • 1 large Onion diced
  • 1/4 cup fresh or dried Oregano
  • 1/2 cup Olive Oil
  • Salt and Pepper

Instructions
 

  • Soak beans in water overnight.
  • Tomotoes grated
  • The following day in a large sauce pan, add beans and just enough water to cover the beans and boil for a 1/2 hr. This step should actually be done twice before starting the cooking process.
  • Boil for 1/2 hr on low heat and then add in the Olive Oil, Oregano, Tomatoes, Tomato Paste, Rice, Onion, Salt and Pepper. Let this boil on low heat for 1 hr.

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

52 Comments

  1. MoJo
    October 11, 2017 at 11:26 am  ·  Reply

    Ooo that looks good!!!

  2. Vero and Canito in the kitchen
    October 11, 2017 at 12:40 pm  ·  Reply

    Delicious soup, Sophie 🙂

  3. mysticwriter2002
    October 11, 2017 at 12:48 pm  ·  Reply

    In hindi language we call it as lobhia and the soup you call is something we eat like lobhia Chawal . Chawal means rice.
    We make lobhia by adding oil in to the pan and when the oil becomes hot then we add ginger garlic paste ; onion ; some khare masale .
    And when the onion turns red and masale gives out a fragrance we add in tomato puree. We cook it until it become thick and some kind of dark red mixture. Then we add salt ; garam masala ; red mirchi ; and all.

    And for rice we add oil ; jeera; some eliachi ( black one ) and salt along with rice.

    So😉
    I’ve given you indian way of eating this.

    It is hot served with pickle or chatni’s

  4. jyo
    October 11, 2017 at 1:36 pm  ·  Reply

    Slurpppp slurpppp 👌👌

  5. Karin, theaustriandish
    October 11, 2017 at 2:23 pm  ·  Reply

    I think I’m the only one who has never tried this soup. So I know what to cook on Saturday 🙂 Thank you for the recipe, Sophie.

  6. dimplescookbook
    October 11, 2017 at 3:18 pm  ·  Reply

    Adding rice to soup is a good idea. Soup looks so good.

  7. chefkreso
    October 11, 2017 at 3:31 pm  ·  Reply

    Soup looks so yummy, great way to warm yourself up on a chilly day in autumn 🙂

  8. mistimaan
    October 11, 2017 at 4:48 pm  ·  Reply

    Such a great recipe 🙂

  9. dtills
    October 12, 2017 at 5:51 pm  ·  Reply

    Perfect for October weather!

  10. Megala
    October 14, 2017 at 10:02 am  ·  Reply

    It is my favorite bean ! Lovely delicious soup !!

  11. msw blog
    November 6, 2017 at 5:51 pm  ·  Reply

    This sounds so delicious and I love soup. I also enjoy black eye peas you and your readers may enjoy this recipe.
    https://reallifeofanmsw.com/2017/06/10/not-hoppin-john-salad

  12. Alex Olander
    November 9, 2017 at 6:29 am  ·  Reply

    Soup with eye bean is good and healthy, popular in my hometown, thanks for sharing, following 🙂

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