Thick Bean and Potato Soup

Soups | European cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Thick Bean and Potato Soup

Ingredients

Canned Baby Beets - 10.6 oz
Canned Baby Beets - 10.6 oz
Onion - 1 piece
Garlic - 2 cloves
Mustard Greens - 2 teaspoons
Olive Oil - 4 tablespoons
Passata Tomato Sauce - 4 tablespoons
Potato - 10.6 oz
Chicken Broth - 27 fl oz
Bacon - 2.8 oz
Butter - 1 teaspoon
Sour Cream - 1 tablespoon
TABASCO® - to taste

Step by Step guide

Step 1

Drain the beans in a colander and let all the liquid drain off. Chop the onion and garlic, and sauté them with the mustard seeds in a heavy-bottomed pot with hot olive oil for 3 minutes. Stir in the tomato paste.

Step 2

Add the beans and broth to the pot and cook for 10 minutes. Dice the potato. Add it to the pot and cook for another 15 minutes.

Step 3

Cut the bacon into strips and fry it in butter until crispy.

Step 4

A few minutes before serving, add the sour cream to the soup, season with salt and pepper, and add the TABASCO sauce. Serve the soup in bowls, topped with crispy bacon strips.