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16 Bean Soup with Fire Roasted Tomatoes
1 h 45 minServes 8Nutri-Score A€
A
1 h 45 min
1 h 45 min16 Bean Soup with Fire Roasted Tomatoes
what you need
Ingredients
16 bean mix (soaked overnight and rinsed (about 1 1/2 cups))Pantry300 g- fire roasted diced tomatoes (2 cans, with their juice)Pantry800 g
celery ribs (diced)Produce4 pieces
carrot (large, diced)Produce1 piece
onion (diced)Produce1 piece- oil (about 2 tablespoons)Pantry30 ml
- tomato bouillon (Knorr, to taste)Pantry20 g
smoked paprikaSpices4 g- onion powderSpices4 g
garlic powderSpices4 g- bay leavesSpices2 pieces
black pepper (ground)Spices2 g
waterOther1.5 litres
per serving
Nutrition
174kcal
- Carbs
- 26 g
- Proteins
- 8 g
- Fat
- 4 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
step by step
Method
- Step 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.
- Step 2
Fry the vegetables
- Heat the oil in a pan.
- Add the diced onion, celery and carrot and fry until softened.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve
- Remove the bay leaves, taste and adjust the seasoning.
- Ladle into bowls and serve hot.
most cooked first