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🍲 Rustic Beetroot Bean Soup

380 kcal · 35 min · 4 servings

Ingredients

• 200 g Cooked beets (jar)
• 400 g Kidney beans (can)
• 2 Stk. Carrots
• 2 Stk. Celery stalks
• 1 Stk. Onion
• 400 g Tomatoes (can)
• 500 ml Vegetable broth
• 2 EL Olive oil
• 1 TL Thyme (dried)
• 1 TL Salt
• 1 Stk. Lemon

Instructions

1. 1. Chop the onion, carrots, and celery into small cubes. Cut the beets into cubes.
2. 2. Heat the olive oil in a large pot. Sauté the vegetables for 5 minutes.
3. 3. Add the drained kidney beans, tomatoes (with juice), and vegetable broth.
4. 4. Add the beet cubes and thyme. Bring the soup to a boil.
5. 5. Let the soup simmer on medium heat for 15 minutes to allow flavors to meld.
6. 6. Season the soup with salt and the juice of half a lemon. Stir well.
7. 7. Serve the soup warm in deep bowls.

Nutrition per serving

• kcal: 380
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 50 g