Plat
16 Bean Soup with Fire Roasted Tomatoes
1 h 45Pour 8Nutri-Score A€
A
1 h 45
1 h 4516 Bean Soup with Fire Roasted Tomatoes
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Ingrédients
16 bean mix (soaked overnight and rinsed (about 1 1/2 cups))Épicerie300 g- fire roasted diced tomatoes (2 cans, with their juice)Épicerie800 g
celery ribs (diced)Fruits et légumes4 morceaux
carrot (large, diced)Fruits et légumes1 morceau
onion (diced)Fruits et légumes1 morceau- oil (about 2 tablespoons)Épicerie30 ml
- tomato bouillon (Knorr, to taste)Épicerie20 g
smoked paprikaÉpices4 g- onion powderÉpices4 g
garlic powderÉpices4 g- bay leavesÉpices2 morceaux
black pepper (ground)Épices2 g
waterAutres1,5 litres
par portion
Nutrition
174kcal
- Glucides
- 26 g
- Protéines
- 8 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 2
Fry the vegetables
- Heat the oil in a pan.
- Add the diced onion, celery and carrot and fry until softened.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Serve
- Remove the bay leaves, taste and adjust the seasoning.
- Ladle into bowls and serve hot.
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