Bean and potato puree soup with tomato paste

Potato Escalope 493 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Bean and potato puree soup with tomato paste
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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An interesting thick soup is made from boiled red beans, potatoes and fried onions. Tomato paste will give the soup a rich flavor and brighter color. And cilantro and garlic will make the soup aromatic and more expressive in taste.

Ingredients

Directions

  1. Fill the beans with clean water and leave in the refrigerator overnight.
  2. Then drain the water, rinse the beans, put them in a saucepan and cover with clean water. Bring the water to a boil and cook the beans over low heat until tender, for 30-40 minutes. Drain the broth from the finished beans. I got 500 g of boiled beans.
  3. Peel the onion and cut into small cubes.
  4. Heat vegetable oil at the bottom of a saucepan and add chopped onions. Fry the onions, stirring occasionally, over medium heat for 2-3 minutes, until soft.
  5. Peel and cut the potatoes into small pieces. Add potato slices to the pot.
  6. Next, add the boiled beans to the pan and pour in the water. Bring the contents of the saucepan to a boil and cook over low heat for 15 minutes, until the potatoes are fully cooked.
  7. Add tomato paste to the soup, add salt, black pepper and suneli hops. Bring to a boil and simmer for 2-3 minutes.
  8. Blend the soup with an immersion blender until the mixture is as smooth as possible.
  9. Soak cilantro for 3 minutes in cold water, rinse thoroughly and shake. Finely chop the cilantro leaves.
  10. Peel and chop the garlic.
  11. Add garlic and cilantro to the saucepan. Stir.
  12. If you plan to serve the dish the next day, then bring the soup along with fresh herbs to a boil again.
  13. Pour the bean and potato puree soup into bowls, garnish with fresh chopped herbs if desired and serve.
  14. Bon Appetit!

Bean and potato puree soup with tomato paste



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

An interesting thick soup is made from boiled red beans, potatoes and fried onions. Tomato paste will give the soup a rich flavor and brighter color. And cilantro and garlic will make the soup aromatic and more expressive in taste.

Ingredients

Directions

  1. Fill the beans with clean water and leave in the refrigerator overnight.
  2. Then drain the water, rinse the beans, put them in a saucepan and cover with clean water. Bring the water to a boil and cook the beans over low heat until tender, for 30-40 minutes. Drain the broth from the finished beans. I got 500 g of boiled beans.
  3. Peel the onion and cut into small cubes.
  4. Heat vegetable oil at the bottom of a saucepan and add chopped onions. Fry the onions, stirring occasionally, over medium heat for 2-3 minutes, until soft.
  5. Peel and cut the potatoes into small pieces. Add potato slices to the pot.
  6. Next, add the boiled beans to the pan and pour in the water. Bring the contents of the saucepan to a boil and cook over low heat for 15 minutes, until the potatoes are fully cooked.
  7. Add tomato paste to the soup, add salt, black pepper and suneli hops. Bring to a boil and simmer for 2-3 minutes.
  8. Blend the soup with an immersion blender until the mixture is as smooth as possible.
  9. Soak cilantro for 3 minutes in cold water, rinse thoroughly and shake. Finely chop the cilantro leaves.
  10. Peel and chop the garlic.
  11. Add garlic and cilantro to the saucepan. Stir.
  12. If you plan to serve the dish the next day, then bring the soup along with fresh herbs to a boil again.
  13. Pour the bean and potato puree soup into bowls, garnish with fresh chopped herbs if desired and serve.
  14. Bon Appetit!

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