Spicy Bean Soup with Paprika
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 13 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beans, dried white
- 1 carrot (s), quartered
- 1 leek, halved
- 3 onion (s)
- 2 red pepper (s)
- broth
- 3 tablespoon olive oil
- 3 tablespoon tomato paste
- 150 ml wine, red, dry
- 150 g crème fraîche
- Salt and pepper, sugar, cayenne pepper, oregano
- Tabasco
- food starch
- possibly balsamic vinegar
- 2 cloves garlic
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight in plenty of cold water and bring to the boil with this water. There is also a quartered carrot, leek cut lengthways and a halved onion. Bring to the boil once and simmer covered for at least 1 hour, after an hour remove the vegetables and then add a little broth and simmer until the beans are soft enough. D.
- Finely chop the onion and sauté in olive oil until translucent. Add the finely diced peppers and chopped garlic and continue frying. Add a little sugar, paprika, pepper and cayenne, then add the tomato paste, roast a little, deglaze with the red wine and simmer covered for about 5 minutes.
- Mix everything together, season with the spices and the Tabasco, mix the creme fraiche with a little cornstarch and stir into the soup. VERY delicious !! Also delicious to add a little vinegar!
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