The bean soup in this recipe will please the whole family. The aroma is very bright, and the taste is slightly sour. Beans give the soup thickness and satiety. This soup is best made with baked tomatoes in chicken broth. The vegetable broth will be too empty, and the beef broth will be too coarse.
It is necessary
- - paprika - 1 tablespoon;
- - pepper;
- - salt;
- - vegetable oil - 2 tablespoons;
- - canned beans - 1 can;
- - broth - 800 ml;
- - bulbs - 350 g;
- - Bulgarian red pepper - 1 pc;
- - tomatoes - 400 g.
Instructions
Step 1
Place bell peppers and tomatoes on a baking sheet, previously covered with foil. Bake on high until the skin turns black. When the skins are baked, turn the peppers over to the other side. Turn it over in this way about 5 times, until the skin is black on all sides.
Step 2
Cut the onion into rings and simmer in vegetable oil. Set the fire to medium, the onion should have a pleasant aroma and a slight color change.
Step 3
Remove the baking sheet from the oven, cover the vegetables with a bowl to soften the skins. Next, remove the skin from the fruit. Extract the seeds from the pepper. Cut half the pepper into cubes and set aside until serving.
Step 4
Put the remaining half of the pepper and tomatoes into a blender. Drain the juice that has accumulated on the baking sheet there. Add washed beans and onions. Pour in the broth in the amount of 400 g.
Step 5
Whisk until smooth. Add salt, black pepper and paprika. If the broth is already salty, no salt is needed.
Step 6
Beat the mass a second time, pour into a saucepan. Add the remaining 400 g of broth and bring the soup to a boil. When foam forms, remove it. Cook the soup for 7 minutes over low heat. Add the half of the pepper, cut earlier, before the end of the boil. You can also add pesto sauce before serving, if available.
