Bean Soup
Servings: 6 servings
Ingredients
Vegetables
- 2 cups Dried red kidney beans -Soaked overnight
- 2 Celery stalks -Chopped ½ inch
- 2 Tomatoes -Grinded
- 1 Medium Potato -½ inch cube
- 1 Medium Carrot -Diced
- 1 Onion -Small cubes
- 1 Garlic clove -Minced
Soup base
- 2 Bay leaves
- 1 Beef stock cube
- 1 Tbsp Tomato paste
- 1 Tbsp Apple cider vinegar
- 3-4 cups Water
Spices
- 1 tsp Chili powder
- 1 tsp Dried basil
- 1 tsp Cumin powder
- 1 tsp Dried oregano
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Preparation: Prepare the vegetables before cooking. Preheat a pan on medium low heat. Drizzle the olive oil and sauté the onion for 3 minutes. Stir occasionally to prevent burning. Then add carrots, chili powder, dried basil, cumin powder, dried oregano, salt, black pepper, tomato and tomato paste. Also add ½ cup water and stir to mix and bring it to boil.
- Simmer: Add the potato, bay leaves and beef stock cube, red beans, vinegar and 2 and a half cups of water. Cook the soup on low heat for 60 minutes and let it simmer down with lid half closed. If the beans are still hard whilst water is reduced, add ½ cup water and continue cooking for another 15 minutes.