Bean Soup with Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 2 cloves garlic)
- 2 stalks celery, large
- 200 g arlic sausae, chorizo or other, well smoked
- cumin
- Paprika powder, hot (possibly smoked)
- 1 can beans, white
- 500 ml broth, clear
- 2 tomato (s)
- olive oil
- coriander
- cardamom
- salt and pepper
- possibly parsley, mint or coriander greens
Print Recipe
Pin Recipe Instructions
- Cut the chorizo, onion, garlic and celery into small cubes, fry in a little olive oil for a few minutes. Add any spices and fry briefly. The onions should be translucent, but not brown!
- After about 10 minutes stir in the paprika powder. Immediately afterwards add the beans, pour on the soup. Add diced tomatoes (if you like: pitted and peeled), let the soup simmer for about 40 minutes. If necessary, add seasoning (salt, pepper).
- You can now serve the soup as a broth with vegetables in it, or you can puree part or all of the soup. As you wish!
- Whether the can of beans is large or small can be varied, depending on whether you want a bean soup with a few other vegetables or a vegetable soup with beans. After that, of course, the amount of liquid (broth) can vary slightly. It is better to pour in less broth first and add more if necessary.
- The sausage can of course also be left out, but you should get the smoked aroma, which goes wonderfully with the spices, with other ingredients: either with smoked paprika powder (an insider tip for vegetarian cuisine!) Or by cooking a rind, which is then removed.
- The finished soup can also be refined and varied with fresh chopped herbs (parsley, mint or coriander).
- In addition e.g., Turkish flatbread.
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