Summer Vegetable Soup with Beans
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
This soup pairs well with homemade sangria.
Ingredients
- Onion - 2 pieces
- Celery stalk - 4 pieces
- Canned Baby Beets - 1 can
- Salt - to taste
- Lemon-Pepper Mix - to taste
- Canned Tomatoes (Pelati) - 14.1 oz
- Clarified Butter - to taste
Step by Step guide
Step 1
Peel and finely chop the onion, then start frying it in a saucepan with clarified butter.
Step 2
Trim the ends of the celery stalks, cut each stalk lengthwise into three pieces, finely chop, and add to the saucepan with the onion. Sauté for 3–5 minutes over medium heat.
Step 3
Season the sauté with salt and pepper, then add one 400-gram can of diced tomatoes in their juice to the saucepan.
Step 4
Open the can of white beans, drain the liquid, and add it to the saucepan.
Step 5
Dissolve a bouillon cube in 250 grams of boiling water and add it to the saucepan.
Step 6
Cover loosely with a lid and simmer heartily until hunger strikes, about 35–40 minutes.
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