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🍽️ Nourishing Soybean Soup

263 kcal · 30 min · 4 servings

Ingredients

• 300 g dried soybean
• 1 bunch soup greens
• 1 onion
• 1 bay leaf
• 2 spring onions
• 2 red bell peppers
• 3 tbsp olive oil
• 2 garlic cloves
• 3 tbsp tomato paste
• 125 ml dry red wine
• salt
• Tabasco

Instructions

1. 1. Place the soybeans in a bowl.
2. 2. Cover the beans with about one liter of water.
3. 3. Let the beans soak in the water overnight.
4. 4. Wash the soup vegetables under running water.
5. 5. Remove any wilted greens from the soup vegetables.
6. 6. Tie the prepared soup vegetables together with kitchen twine.
7. 7. Peel one onion.
8. 8. Cut the peeled onion in half lengthwise.
9. 9. Add the onion halves to the soaked beans.
10. 10. Add the tied soup vegetables to the beans.
11. 11. Add a bay leaf to the mixture.
12. 12. Bring the bean mixture to a boil.
13. 13. Reduce the heat to a low setting.
14. 14. Place a lid on the pot.
15. 15. Simmer the beans for about 50 to 60 minutes.
16. 16. Wash the bell peppers.
17. 17. Remove the seeds and core from the bell peppers.
18. 18. Dice the bell peppers into small cubes.
19. 19. Wash the spring onions.
20. 20. Chop the spring onions into small pieces.
21. 21. Heat the oil in a frying pan.
22. 22. Add the spring onions to the hot oil.
23. 23. Sauté the spring onions briefly.
24. 24. Add the diced bell pepper to the pan.
25. 25. Press the garlic cloves through a garlic press.
26. 26. Stir the tomato paste into the pan.
27. 27. Pour the red wine into the pan.
28. 28. Place a lid on the frying pan.
29. 29. Let the vegetable mixture simmer for about five minutes.
30. 30. Remove the onion halves from the pot with the beans.
31. 31. Remove the tied soup vegetables from the pot.
32. 32. Remove the bay leaf from the pot.
33. 33. Add the sautéed vegetables to the cooked beans.
34. 34. Pour some water into the pot.
35. 35. Season the soup with salt.
36. 36. Add a few drops of Tabasco sauce.
37. 37. Let the soup simmer for another ten minutes.
38. 38. Taste the soup.
39. 39. Adjust the seasoning as needed.
40. 40. Serve the soup hot.

Nutrition per serving

• kcal: 263
• Protein: 13 g · Fett/Fat: 13 g · Carbs: 20 g