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🍽️ Creamy bean soup with leek and pepper

273 kcal · 30 min · 4 servings

Creamy bean soup with leek and pepper Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the beans in a bowl and cover them with cold water. Let them soak overnight.
  2. 2. Peel the onion and the garlic. Chop both ingredients very finely.
  3. 3. Melt the butter in a large pot.
  4. 4. Add the chopped onion and garlic to the butter. Sweat them until they are soft and translucent.
  5. 5. Pour off the water from the beans. Rinse them briefly and add them to the pot.
  6. 6. Pour the broth into the pot.
  7. 7. Let the beans cook until tender for about one and a half hours.
  8. 8. Peel the potatoes and wash them.
  9. 9. Cut the potatoes into small cubes.
  10. 10. Add the potato cubes to the soup. Cook them for forty minutes.
  11. 11. Cut the leek lengthwise.
  12. 12. Rinse the leek thoroughly to remove any dirt.
  13. 13. Remove the tough green tops and the root end from the leek.
  14. 14. Slice the leek into thin rings.
  15. 15. Wash the bell pepper.
  16. 16. Cut the bell pepper into four quarters.
  17. 17. Remove the seeds and the white pith from the bell pepper.
  18. 18. Cut the bell pepper into small cubes.
  19. 19. Take out six tablespoons of the cooked beans from the soup.
  20. 20. Place the reserved beans on a plate.
  21. 21. Puree the rest of the soup finely with an immersion blender.
  22. 22. Stir the cream into the pureed soup.
  23. 23. Season the soup with salt and pepper to taste.
  24. 24. Add the sliced leek rings to the soup.
  25. 25. Add the pepper cubes to the soup.
  26. 26. Add the reserved beans back into the soup.
  27. 27. Simmer the soup for about five minutes over medium heat.
  28. 28. Taste the soup again and adjust the seasoning.
  29. 29. Pour the soup into bowls.
  30. 30. Cut chives into small rolls.
  31. 31. Garnish the finished soup with the chive rolls.

Nutrition per serving