Cauliflower and Beans Soup
  • Onion, chopped- 1
  • Celery ribs, chopped-2
  • Garlic minced- 2 cloves
  • Cauliflower, separated into florets- 1 whole
  • Tomatoes, diced-2
  • Black Eyed Peas dried- ½ cup
  • Red Kidney Beans , canned, drained and rinsed- 15.5 oz can
  • Thyme- 1 sprig
  • Bay leaves, fresh or dried-2
  • Parsley sprigs- 2
  • Ground pepper- 1 tsp
  • Salt - to taste
  • Water- 4 cups
  • Extra Virgin Olive Oil- 2 tbsp
  • Grated Parmesan, to garnish- 1 tbsp/bowl or according to your needs
  1. In a large Pot with Cover, heat 2 tbsp oil, add the onion, celery, garlic and season with ground pepper and salt.
  2. Cover over medium heat, until the veggies are softened, 5 minutes.
  3. Add the cauliflower and saute.
  4. Add the tomatoes and cook for few minutes.
  5. Add the dried black eyed peas and water, bring to a boil.
  6. Add the parsley, thyme and bay leaves into the pot.
  7. Cover the pot and simmer over low heat until the black-eyed peas are tender, it takes 30 minutes.
  8. When the black-eyed beans are well cooked, add the red kidney beans and simmer for 10 minutes longer.
  9. When the beans are cooked through, transfer the thick soup into a blender in batches and puree it into a coarse paste.
  10. Pour the pureed soup into the pot, if the soup is too thick you could add water to thin it according to your needs.
  11. Taste the soup, add more salt and ground pepper if needed.
  12. Ladle the soup into bowls.
  13. Sprinkle each bowl with 1 tbsp of the cheese and serve hot.
You could add low sodium Chicken Stock instead of water and cook the beans in it.
If you are using chicken stock, there is no need of pureeing the soup, you could have it just like that.
To make it healthy, I cooked the beans in water and pureed it for making the soup rich and flavorful
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at