Red Bean Soup with Peppers and Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 bell pepper (s), green
- 500 g potato (s)
- 2 onion (s), red
- 2 tablespoon butter
- 1 clove garlic
- 4 tablespoon tomato paste
- 250 ml vegetable stock
- salt and pepper
- 400 g tomato (s)
- 1 can beans, red (425 m)
- 250 ml tomato juice
- Paprika powder
- Cayenne pepper
- sugar
- 2 tablespoon chives, cut into rolls
Print Recipe
Pin Recipe Instructions
- Rinse and clean the peppers and cut into small cubes. Peel, wash and dice the potatoes. Peel and chop the onions and sauté in the butter. Peel and squeeze the garlic. Add paprika and potatoes. Stir in tomato paste, pour in the broth, season with salt and pepper. Cover and cook for about 15 minutes.
- Scald the tomatoes, peel, core and quarter. Drain the beans, rinse. Add both to the vegetables with the tomato juice, bring to the boil. Season the soup with paprika, cayenne pepper and sugar, sprinkle with chives.
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