This is a long term favourite, a really comforting winter soup that isn't too heavy. It needs dried rather than tinned black eye beans, so there is the factor of remembering to soak the beans for 12 hours or so. It works well with chopped tomatoes as a garnish, along with lime juice and crème fraiche, as there is a hint of Tex-Mex to this. You could also make it more North African by adding a hint of ground cinnamon or ground coriander seed. Here is the basic recipe to experiment from:

250g dried black eye beans (soaked for 12 hours)

70g pancetta or bacon, chopped (optional) or add a couple of pinches smoked paprika

1 large onion, chopped

50g carrots, chopped

70g swede, chopped

1 clove of garlic, crushed

1 tsp cumin seeds

1 tsp Tabasco sauce

30g fresh coriander. Separate leaves from stalks and chop both finely

1.2 litres chicken stock or Vegetable Nage or Stock

Lime juice, crème fraiche and chopped tomatoes to serve

• In a large saucepan or wok, fry the pancetta or bacon in olive oil for 2-3 minutes

• Add the coriander stalks, onion, garlic, carrot and swede and cook slowly for 10 minutes

• Meanwhile in another pan, dry fry cumin seeds until the scent is released from them (1-2 minutes) and the crush to a powder in a pestle and mortar

• Add cumin, drained beans, Tabasco and stock to the large pan of vegetables. Cook for about 90 minutes on a very gentle heat with the lid on. Check that the beans are cooked. If not allow a little longer

• When everything is cooked remove 3 tbsps of beans with a slotted spoon. Set aside and keep warm

• Liquidise the remaining soup mixture. Season. Add reserved beans and chopped coriander. Serve with crème fraiche, limes, crusty bread or tortillas and tomatoes if using