Bell Pepper Soup with Green Beans
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large bell pepper (s), yellow (approx. 250 g)
- 2 pointed peppers, red (approx. 180 g)
- 180 ml water
- 100 g onion (s)
- 1 clove garlic
- 1 tablespoon olive oil, virgin
- 1 tablespoon wheat flour type 405
- 250 g beans, reen, ready-cooked
- 15 pistachios, roasted, salted
- Salt and pepper, fresh from the mill
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut in half. Remove stems, light-colored inner walls and pips. Cut the yellow pepper into pieces approx. 3 cm in size. Cut the red ones into pieces approx. 1 - 1.5 cm in size. Set aside in different colors. Put the yellow pepper pieces in a blender with 180 ml of water and puree them finely.
- Peel and finely dice onions and garlic. Carefully heat the olive oil in a saucepan and sauté the onions and garlic for about 2 - 3 minutes. Now dust the flour over it and sweat for another 2 - 3 minutes, then deglaze with the pureed paprika mixture. Add 1/4 teaspoon salt, bring to the boil while stirring and simmer over low heat for 10 minutes. Now add the cooked green beans and the red pepper pieces to the pot, stir in and let stand on the stove for another minute. Season to taste and, if necessary, season with salt and pepper.
- Arrange on plates or in bowls and garnish with the salted roasted pistachio nuts.
- Note: I personally like the crispness of the fresh, almost raw peppers in dishes like this. If you don`t like that, put the red pepper pieces in the pot after 5 minutes and then the green beans after another 5 minutes.
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