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16 Bean Soup with Fire Roasted Tomatoes
1 Std. 45 Min.Für 8Nutri-Score A€
A
1 Std. 45 Min.
1 Std. 45 Min.16 Bean Soup with Fire Roasted Tomatoes
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was Sie brauchen
Zutaten
16 bean mix (soaked overnight and rinsed (about 1 1/2 cups))Vorräte300 g- fire roasted diced tomatoes (2 cans, with their juice)Vorräte800 g
celery ribs (diced)Obst & Gemüse4 Stücke
carrot (large, diced)Obst & Gemüse1 Stück
onion (diced)Obst & Gemüse1 Stück- oil (about 2 tablespoons)Vorräte30 ml
- tomato bouillon (Knorr, to taste)Vorräte20 g
smoked paprikaGewürze4 g- onion powderGewürze4 g
garlic powderGewürze4 g- bay leavesGewürze2 Stücke
black pepper (ground)Gewürze2 g
waterAndere1,5 Liter
pro Portion
Nährwerte
174kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 8 g
- Fett
- 4 g
was Sie verwenden
Utensilien
Kochtopf
Bratpfanne
Seiher
Schritt für Schritt
Zubereitung
- Schritt 1
Soak the beans
- Rinse the 16 bean mix and soak it in plenty of water overnight.
- Drain and wash the soaked beans in a colander.
- Schritt 2
Fry the vegetables
- Heat the oil in a pan.
- Add the diced onion, celery and carrot and fry until softened.
- Schritt 3
Add the seasonings
- Stir the smoked paprika, onion powder, garlic powder, pepper and bay leaves into the vegetables.
- Fry briefly to bloom the spices.
- Schritt 4
Build the soup
- Transfer the vegetables to a stockpot and add the fire roasted tomatoes with their juice.
- Add the soaked beans, water and tomato bouillon.
- Stir everything together.
- Schritt 5
Simmer the soup
- Bring to a boil, then lower the heat and simmer until the beans are tender.
- Stir occasionally and add more water if needed.
- Schritt 6
Serve
- Remove the bay leaves, taste and adjust the seasoning.
- Ladle into bowls and serve hot.
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