The bean soup offered in this recipe will appeal to the whole family. The aroma is very bright, and the taste is a bit sour. Beans add to the density and satiety of the soup. It is best to make this soup with baked tomatoes in chicken stock. Vegetable broth will be too empty, and beef broth will be too rough.
Pick your recipe
You will need
- - paprika - 1 tbsp;
- - pepper;
- - salt;
- - vegetable oil - 2 tbsp.;
- - canned beans - 1 can;
- - broth - 800 ml;
- - bulbs - 350 g;
- - Bulgarian red pepper - 1 pc;
- - tomatoes - 400 g.
Instruction manual
1
Place bell peppers and tomatoes on a baking sheet pre-coated with foil. Bake at maximum until the skin turns black. When the peel is baked, turn the pepper over to the other side. Turn it around this way about 5 times, until the skin is black on all sides.
2
Cut the onions into rings and stew in vegetable oil. Make the fire medium, the onion should have a pleasant aroma and a slight color change.
3
Remove the baking sheet from the oven, cover the vegetables with a bowl so that their skin is soft. Next, peel the fruit. Remove seeds from pepper. Slice half the pepper into cubes, and then set them aside until serving.
4
Put the remaining half of the pepper and tomatoes in a blender. Drain the juice that has accumulated on the baking sheet. Add washed beans and onions. Pour in 400 g of broth.
5
Beat to get a homogeneous mass. Add salt, black pepper and paprika. If the broth is already salty, then salt is not needed.
6
Beat the mass a second time, pour into a pan. Add the remaining 400 g of broth, bring the soup to a boil. When foam forms, remove it. Cook the soup for 7 minutes on low heat. Put the sliced half of the pepper before the end of cooking. You can also, if available, add pesto sauce before serving.
Useful advice
If you need a lean version of this soup, then take a vegetable broth, or plain water.