This bean soup is ideal as an appetizer, but it is so filling that you can have it alone in the evening or after a trip outside when you need to warm up. It's great with fresh bread or tortilla crackers. And we have a tip for the connoisseurs - it's even better with a little sour cream.
Shop ingredients
Nutrition (1 serving)
- 298,5 kcal
- 36,2 g carbohydrates
- 6,5 g fats
- 14,3 g protein
Per 4 portions
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 800 g ready-to-eat kidney beans
- 800 ml chicken broth
- 400 g sliced tomato
- 1 tsp ground cumin
- 1/2 tsp dried coriander
- 1/2 tsp sweet paprika
- salt
- pepper
- parsley leaves
- chia & salt tortilla crackers
Instructions
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Add red beans, chicken or vegetable broth and chopped tomatoes. Bring to the boil and then reduce the heat. Cook for about 10 minutes.
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Season with ground cumin, coriander and paprika and mix. If the soup is too thick, add stock or water. Cook for another 10 minutes until the beans are tender. You can add salt and pepper as needed.
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Serve hot with chopped coriander or parsley. Enjoy!
