Bean Puree Soup with Mushrooms
⏳ Time
20 minutes
🥕 Ingredients
3
🍽️ Servings
4
Description
The bean soup can be topped with crispy fried bacon pieces before serving. Preparing the bacon. Cut thin slices of bacon into strips measuring 1×2 cm. Heat 1 teaspoon of vegetable oil in a skillet and fry the bacon strips until all the fat has rendered out. Per 100 g: 68.0 kcal, protein – 4.0 g, fat – 2.4 g, carbohydrates – 7.6 g
Ingredients
- Canned Baby Beets - 28.2 oz
- Campbell's Beef Broth - 12 fl oz
- 33% Cream - 3 fl oz
Step by Step guide
Step 1
Place the beans (drained) in a bowl.
Step 2
Strain the Campbell's® Home Classics® mushroom broth into a pot. Set aside 2–3 whole mushrooms per serving for garnish. Add the remaining mushrooms and vegetables to the bowl with the beans.
Step 3
Add 250 ml of water to the broth. (Note! The packaging of Campbell's® Home Classics® broth recommends adding 750 ml of water, but our recipe requires less water). Bring everything to a boil.
Step 4
Using a blender, puree the beans, mushrooms, and vegetables until smooth. Transfer the puree to the pot with the boiling broth, stir, and pour in the cream.
Step 5
Bring everything to a boil and cook, stirring, for 5 minutes.
Step 6
Before serving, garnish the soup with the reserved whole mushrooms.
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