Light Serbian Bean Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 1 tablespoon olive oil
- 850 g potato (s), waxy
- 1 tablespoon, heaped flour
- 1 tablespoon, heaped paprika powder, noble sweet
- 750 ml vegetable stock
- 300 g bell pepper (s), cut into strips, frozen
- 1 large can (s) beans, white
- 1 bay leaf
- 1 teaspoon savory, dried
- 1 teaspoon thyme, dried
- 0.5 ½ teaspoon, leveled salt
- 1 pinch (s) sugar
- pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onions and garlic cloves.
- Heat olive oil in a saucepan and sweat in it. In the meantime, peel and wash the potatoes and cut them into cubes. Add to the onions in the saucepan and continue to sauté. Dust with flour and paprika powder, stir well and gradually pour in the hot vegetable stock. Always stir until it thickens and then pour in some more broth. So you don`t get any lumps.
- Add the bay leaf, savory and thyme. Add the frozen paprika strips and the canned white beans. Bring to the boil and season with salt, pepper and sugar and simmer gently for 20 minutes.
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