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). Pinto beans also work well

70g vegan pancetta or bacon

1 large onion,  finely chopped

50g carrots,  finely chopped

70g swede, finely chopped

1tbsp chopped chives

1tbsp harissa

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

1.2 litres Vegetable Nage or Stock 

Lime juice, crème fraiche, coriander leaves  and chopped tomatoes  to serve

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

• Add the coriander stalks, onion, chives, carrot and swede and cook slowly for 15 minutes. Then add the harissa and cook for a furtehr minute.

• Add the drained beans 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

• Liquidise the soup mixture and check seasoning. Serve with crème fraiche, limes, coriander leaves and  crusty bread or tortillas and tomatoes if using