Plato principal
Venison and Black Bean Breakfast Soup
50 minPara 4Nutri-Score B€€
B
50 min
50 minVenison and Black Bean Breakfast Soup
receta de
ChrispyChristy
@chrispychristy86
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
black beans (canned, drained and rinsed)Despensa800 g
venison (cut into small cubes)Carne400 g- salsaDespensa200 g
onion (diced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras2 piezas
olive oilDespensa15 ml- vegetable stockDespensa700 ml
cumin (ground)Especias3 g
smoked paprikaEspecias2 g
saltEspecias4 g
black pepper (ground)Especias1 g
por ración
Nutrición
298kcal
- Carbohidratos
- 33 g
- Proteínas
- 26 g
- Grasas
- 7 g
lo que usará
Utensilios
Olla
Sartén
wooden spoon
paso a paso
Preparación
- Paso 1
Brown the venison
- Heat the olive oil in a stockpot over medium-high heat.
- Add the venison cubes and brown them on all sides.
- Season with salt and black pepper.
- Paso 2
Soften the aromatics
- Add the diced onion and cook until translucent.
- Stir in the minced garlic, cumin and smoked paprika and cook until fragrant.
- Paso 3
Simmer the soup
- Pour in the vegetable stock and add the black beans.
- Bring to a boil, then lower the heat and simmer until the venison is tender.
- Paso 4
Finish with salsa
- Stir the salsa into the soup and season to taste.
- Simmer briefly to heat through, then serve hot for breakfast.
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