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16 Bean Soup with Fire Roasted Tomatoes
1 h 45 minPara 8Nutri-Score A€
A
1 h 45 min
1 h 45 min16 Bean Soup with Fire Roasted Tomatoes
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Bookstore Lady
@yourbookstorelady
3 recetas
3 importaciones
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Ingredientes
16 bean mix (soaked overnight and rinsed (about 1 1/2 cups))Despensa300 g- fire roasted diced tomatoes (2 cans, with their juice)Despensa800 g
celery ribs (diced)Frutas y verduras4 piezas
carrot (large, diced)Frutas y verduras1 pieza
onion (diced)Frutas y verduras1 pieza- oil (about 2 tablespoons)Despensa30 ml
- tomato bouillon (Knorr, to taste)Despensa20 g
smoked paprikaEspecias4 g- onion powderEspecias4 g
garlic powderEspecias4 g- bay leavesEspecias2 piezas
black pepper (ground)Especias2 g
waterOtro1,5 litros
por ración
Nutrición
174kcal
- Carbohidratos
- 26 g
- Proteínas
- 8 g
- Grasas
- 4 g
lo que usará
Utensilios
Olla
Sartén
Escurridor
paso a paso
Preparación
- Paso 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.
- Paso 2
Fry the vegetables
- Heat the oil in a pan.
- Add the diced onion, celery and carrot and fry until softened.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Serve
- Remove the bay leaves, taste and adjust the seasoning.
- Ladle into bowls and serve hot.
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