Bean Soup

Soups | Kazakhstani cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Bean Soup

Ingredients

Broccoli - 10.6 oz
Baking Tomatoes - 28.2 oz
Frozen spinach discs - 10.6 oz
Onion - 1 head
Canned Baby Beets - 28.2 oz
Fresh basil leaves - 0.7 oz
Garlic - 4 cloves
Cashew - 3.5 oz
Pistachios - 1.8 oz
Citrus Zest Mix - 2 spoons
Worcestershire Sauce - 2 spoons
Carrot - 17 fl oz

Step by Step guide

Step 1

Dilute the carrot juice with water in a deep pot — half and half.

Step 2

Finely chop the onion and garlic and add them to the pot along with the canned beans, draining their liquid first, the canned tomatoes with all their juices, frozen spinach, and Worcestershire sauce. Bring to a rapid boil over high heat, then reduce the flame and simmer for half an hour on low heat.

Step 3

Blend about a quarter of the contents of the pot with the cashew nuts, lemon zest, and basil, reserving a sprig or two for later. Stir the resulting puree into the remaining soup, and add some pine nuts and a bit of the chopped basil you set aside.