Spicy Thick Soup with Beans and Vegetables
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Healthy and hearty soup with beans and vegetables in chicken broth. The perfect lunch. You can eat it as a first or second dish.
Ingredients for thick spicy soup with beans and vegetables:
- Beans (150 ml by Mistral) - 1 glass
- Sweet pepper (green) - 1 pc
- Tomato - 2 pcs
- Carrots - 1 pc
- Onion - 1 pc
- Garlic - 2 clove
- Greens (sprigs of dill and parsley) - 6 pcs
- Bay leaf - 1 pc
- Olive oil - 1 tablepoon
- Hot red pepper (small dried pod or to taste) - 1/2 Piece
- Salt (to taste) - 1 teaspoon
- Broth (chicken or any) - 1,5 l
How to cook thick spicy soup with beans and vegetables step by step with photos
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Soak beans for one night. Pour ready made chicken broth into a pot. When the broth boiled, I put the washed beans in it, and cooked them until they are ready, about 40 minutes. While the beans are boiling, prepare the vegetables for the soup. I cut the onion in half rings, pepper in julienne, grated carrots on a grater. |
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I peeled the tomatoes. I dipped the tomatoes into the boiling water with a skimmer for about 20-30 seconds, pre-cut them crosswise. Skins came right off. Diced the tomatoes. |
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In a pot with boiling beans I put all the vegetables at once and cooked them for about 15 minutes. |
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I chopped greens, garlic, cooked pepper and bay leaf. |
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The vegetables are ready, I put greens, pepper, garlic and bay leaf. I tasted the salt, since my chicken broth was already salty, so I added more salt. Poured olive oil and simmered the soup for another 5 minutes. |
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I left it to rest for a while and poured it on a plate. |
Salt, Garlic, Onion, Red Hot Pepper, Tomato, Greens, Hot, Olive Oil, Broth, Bay Leaf, Vegetable, Bell peppers, Carrot, Bean, Broths and Soups, Hot Soups
