Bean and Tomato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, reen
- 1 packet tomato (s)
- 3 potato (s)
- 1 large onion (s)
- 3 cloves garlic
- 0.5 liter ½ broth
- oil
- Salt and pepper, more colorful
- Cayenne pepper
- herbs Provence
- possibly cream
Print Recipe
Pin Recipe Instructions
- Wash the beans and cut into bite-sized pieces. Peel the potatoes and cut into small cubes. Cut the onion and garlic into small cubes.
- Heat the oil in a saucepan and lightly fry the onion and garlic in it. The onions should only be translucent, not toasted. Add the beans and potatoes and sauté for a few minutes. Pour in the stock and let the beans and potatoes steep in it. Add the strained tomatoes and bring to the boil again. Let reduce a little without the lid. Season to taste with the spices.
- A dash of cream goes very well with the ready-to-serve soup.
- Of course, the recipe can also be made with fresh tomatoes. Simply add these with the beans and potatoes and let them soften.
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