Black-Eyed Beans and Chicken Soup for VITALITY

‘Soup Making is Easy’ – I recently discovered this fact.

I despise purchasing ready to cook soup packets because it’s made of ingredients which are not healthy and I dislike the unfresh flavours of the ready to cook soups.

When I was cooking black-eyed beans for curry, I realized that black-eyed beans can be a great food for making soup – when merged with appropriate ingredients for flavour and also for additional essential nutrients.

Black-eyed peas are incredibly nutrient-dense, packing plenty of fiber and protein; also a good source of several important micronutrients, including folate, copper, thiamine, and iron. Black-eyed peas are high in polyphenols, which are compounds that act as antioxidants in the body to prevent cell damage and protect against disease. (Source of Information:

Chicken meat mainly incorporates high quality proteins into our diet.

Black-eyed beans have mild-sweet and organic flavour, this flavour combines best with the flavour of chicken; both these food ingredients are powerhouse of nutrients, these two flavours need a combining flavour of whole spice to add vitality to the soup – that is called tempering/tadka; to know more, read the recipe …

This recipe is the combination of three intellectual capability – creativity, logical reasoning and knowledge, this is my first recipe in soup making – all thanks to my son who often pestered me to purchase ready to cook soup packets.

I consider this soup a true marvel in my recipe creating skill, so ‘Cheers to Good Health’.

The Recipe of Black-Eyed Beans and Chicken Soup for VITALITY:

Black-Eyed Beans and Chicken Soup for VITALITY – Recipe in MASALAHEALTH.IN

Quantity of black eyed beans: approx. 125gm

Soak the black eyed beans for approx. 3 hours in water before cooking

Quantity of boneless chicken meat: a generous handful of reasonable thick chicken meat slices

Pressure cook the black eyed beans along with chicken meat in adequate quantity of water for up to 5 pressure cooker whistles

Blend the tempering/tadka of crushed black peppercorns (1 tbsp.) merged with adequate quantity of warm butter with the soup

Smidgen the soup with salt

Along with the flavour of black eyed beans and chicken meat, the soup has the warm flavour of black peppercorns

Serving size: approx. 7

Black pepper has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds. Black pepper is rich in a plant compound called piperine, which test-tube studies have found to have potent antioxidant properties. (Source of Information:

Antioxidants are substances that can prevent or slow damage to cells caused by free radicals, unstable molecules that the body produces as a reaction to environmental and other pressures. (Source of Information:

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