Bean and legume soup

soups 516 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Bean and legume soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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A thick and rich soup that warms up with its multifaceted spicy taste. It has a wonderful combination of many vegetables such as celery, carrots, tomatoes, squash, bell peppers, broccoli with beans, lentils and chickpeas. And all this riot of tastes is complemented by harmoniously selected spices. To save time, take canned beans and chickpeas and rinse them in water before adding them to your soup. Serve the finished soup, sprinkle each portion with grated Parmesan and fresh basil.

Ingredients

Directions

  1. Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onions, celery, carrots, bell peppers and garlic and cook until the onions are translucent, about 15 minutes. Add chili powder, coriander, cumin, oregano and red pepper flakes and cook for another 2 minutes. Stir in tomatoes with juices, tomato juice, tomato paste, parmesan crust and 2 tsp. salt.
  2. Add broth, chickpeas, white beans and lentils. Then stir in broccoli, courgettes and zucchini. Bring to a simmer over high heat, then reduce heat to moderate. Simmer slowly, stirring frequently, until the lentils are tender and the soup thickens, about 20 minutes. Salt to taste. Pour the soup into bowls. Sprinkle with grated cheese and basil, serve.

Bean and legume soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

A thick and rich soup that warms up with its multifaceted spicy taste. It has a wonderful combination of many vegetables such as celery, carrots, tomatoes, squash, bell peppers, broccoli with beans, lentils and chickpeas. And all this riot of tastes is complemented by harmoniously selected spices. To save time, take canned beans and chickpeas and rinse them in water before adding them to your soup. Serve the finished soup, sprinkle each portion with grated Parmesan and fresh basil.

Ingredients

Directions

  1. Heat olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the onions, celery, carrots, bell peppers and garlic and cook until the onions are translucent, about 15 minutes. Add chili powder, coriander, cumin, oregano and red pepper flakes and cook for another 2 minutes. Stir in tomatoes with juices, tomato juice, tomato paste, parmesan crust and 2 tsp. salt.
  2. Add broth, chickpeas, white beans and lentils. Then stir in broccoli, courgettes and zucchini. Bring to a simmer over high heat, then reduce heat to moderate. Simmer slowly, stirring frequently, until the lentils are tender and the soup thickens, about 20 minutes. Salt to taste. Pour the soup into bowls. Sprinkle with grated cheese and basil, serve.

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