VEGAN

Bean Soup with Chili

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

I prepare the vegetable broth like this: I put a small onion in its skin, a bay leaf, allspice, and some herb stems (I freeze them in advance when I can) into cold water, and then I remove everything afterward.

Ingredients

Water - 1¼ l
White Beans - 6.2 oz
Carrot - 6.2 oz
Onion - 1 piece
Garlic - 2 cloves
Mild Chili Spice - ½ pieces
Tomatoes - 2 pieces
Chicken Broth - 1 qt
Celery stalk - 2 pieces
Salt - to taste
Chopped Sage Leaves - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans overnight in cold water, then drain and place them in a pot with fresh water. Bring to a boil and cook for 10 minutes. Reduce the heat, cover with a lid, and simmer for about 2 hours until the beans are tender.

Step 2

Finely chop the carrot, crush the garlic, and seed and finely chop the pepper. Add the broth and prepared vegetables to the beans, bring to a boil, cover, and simmer for another 30 minutes.

Step 3

Remove half of the vegetables from the pot along with a small amount of broth and blend them into a puree using a blender or food processor.

Step 4

Return the bean puree to the pot, add the peeled and chopped tomatoes and finely sliced celery. Simmer for 10–15 minutes until the celery is tender, adding a little water or broth if necessary.