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🍽️ Spicy Bean Soup

272 kcal · 30 min · 4 servings

Ingredients

• 500 g Kidney beans (can)
• 1 Chili pepper
• 1 Onion
• 200 g floury potatoes
• 1 Carrot
• 2 Garlic cloves
• 1 red bell pepper
• 3 tbsp Olive oil
• 200 g Passata (can)
• 600 ml Vegetable broth
• Salt
• Cumin
• Tabasco

Instructions

1. 1. Rinse the beans under running water and let them drain well.
2. 2. Wash the chili pepper, remove the stem, and chop it finely.
3. 3. Peel the onion, the potatoes, the carrot, and the garlic.
4. 4. Cut the peeled ingredients into small cubes.
5. 5. Wash the bell pepper, halve it, remove the inside, and chop it finely as well.
6. 6. Heat oil in a pot and sauté the onion, garlic, chili, and carrot in it for 2 to 3 minutes.
7. 7. Add the tomatoes, the bell pepper, and the potatoes to the pot.
8. 8. Pour in the broth.
9. 9. Season the soup with salt and pepper.
10. 10. Let the soup simmer on low heat for about 15 minutes, stirring occasionally.
11. 11. Add the beans to the soup.
12. 12. Let everything simmer for another 5 to 10 minutes until cooked through.
13. 13. If necessary, add a little more broth to achieve the desired consistency.
14. 14. Finally, adjust the seasoning of the soup with salt, cumin, and Tabasco.
15. 15. Serve the soup with baguette as desired.

Nutrition per serving

• kcal: 272
• Protein: 15 g · Fett/Fat: 9 g · Carbs: 33 g