Spicy Thick Soup with Beans and Vegetables

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:
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Beans
(150 ml by Mistral)
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1 glass
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Sweet pepper
(green)
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1 pc
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Tomato
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2 pcs
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Carrots
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1 pc
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Onion
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1 pc
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Garlic
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2 clove
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Greens
(sprigs of dill and parsley)
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6 pcs
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Bay leaf
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1 pc
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Olive oil
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1 tablepoon
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Hot red pepper
(small dried pod or to taste)
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1/2 Piece
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Salt
(to taste)
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1 teaspoon
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Broth
(chicken or any)
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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. |
Nutritional Value:
Whole Dish: |
Calories
1635.5 Calories
|
Protein
137.8 g
|
Fat
46.9 g
|
Carbohydrates
166.2 g
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Per Serving: |
Calories 545.2 Calories |
Protein 45.9 g |
Fat 15.6 g |
Carbohydrates 55.4 g |
100g: |
Calories 78.3 Calories |
Protein 6.6 g |
Fat 2.2 g |
Carbohydrates 8 g |
Salt, Garlic, Onion, Red Hot Pepper, Tomato, Greens, Hot, Olive Oil, Broth, Bay Leaf, Vegetable, Bell peppers, Carrot, Bean, Broths and Soups, Hot Soups