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Venison and Black Bean Breakfast Soup
50 minVoor 4Nutri-Score B€€
B
50 min
50 minVenison and Black Bean Breakfast Soup
recept van
ChrispyChristy
@chrispychristy86
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
black beans (canned, drained and rinsed)Voorraadkast800 g
venison (cut into small cubes)Vlees400 g- salsaVoorraadkast200 g
onion (diced)Groente en fruit1 stuk
garlic (minced)Groente en fruit2 stukken
olive oilVoorraadkast15 ml- vegetable stockVoorraadkast700 ml
cumin (ground)Kruiden en specerijen3 g
smoked paprikaKruiden en specerijen2 g
saltKruiden en specerijen4 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
298kcal
- Koolhydraten
- 33 g
- Eiwitten
- 26 g
- Vetten
- 7 g
wat je gebruikt
Keukengerei
Soeppan
Koekenpan
wooden spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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