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16 Bean Soup with Fire Roasted Tomatoes
1 u 45 minVoor 8Nutri-Score A€
A
1 u 45 min
1 u 45 min16 Bean Soup with Fire Roasted Tomatoes
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Bookstore Lady
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wat je nodig hebt
Ingrediënten
16 bean mix (soaked overnight and rinsed (about 1 1/2 cups))Voorraadkast300 g- fire roasted diced tomatoes (2 cans, with their juice)Voorraadkast800 g
celery ribs (diced)Groente en fruit4 stukken
carrot (large, diced)Groente en fruit1 stuk
onion (diced)Groente en fruit1 stuk- oil (about 2 tablespoons)Voorraadkast30 ml
- tomato bouillon (Knorr, to taste)Voorraadkast20 g
smoked paprikaKruiden en specerijen4 g- onion powderKruiden en specerijen4 g
garlic powderKruiden en specerijen4 g- bay leavesKruiden en specerijen2 stukken
black pepper (ground)Kruiden en specerijen2 g
waterOverig1,5 liter
per portie
Voedingswaarden
174kcal
- Koolhydraten
- 26 g
- Eiwitten
- 8 g
- Vetten
- 4 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Fry the vegetables
- Heat the oil in a pan.
- Add the diced onion, celery and carrot and fry until softened.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Serve
- Remove the bay leaves, taste and adjust the seasoning.
- Ladle into bowls and serve hot.
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