Vegetable Soup with Red Beans

Soups | Mexican cuisine

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Vegetable soup with red beans

Ingredients

Olive Oil - 1 tablespoon
White Beans - 3.7 oz
Leek - 1 piece
Onion - 1 head
Carrot - 2 pieces
Celery stalk - 2 pieces
Courgette - 1 piece
Tomato Puree - 1 tablespoon
Chicken Broth - 1 qt
Butternut Squash - 14.1 oz
Potato - 2 pieces
Chopped Sage Leaves - 3 spoons
Spices - to taste

Step by Step guide

Step 1

Place the beans in a bowl and cover with water. Leave them to soak overnight. In the morning, rinse the beans and transfer them to a pot, add water, and cook for 45 minutes until tender. Drain.

Step 2

Heat olive oil in a pot. Add the sliced leeks and finely chopped onion, and sauté over medium heat for 2-3 minutes, without letting them brown. Add the diced carrots, potatoes, celery, and zucchini, and cook for another 3-4 minutes. Then add the tomato puree and simmer for 1 minute. Pour in the broth and 1.25 liters of water, bring to a boil, reduce the heat to low, and simmer for 20 minutes.

Step 3

Add the diced pumpkin, parsley, and beans, and cook for another 20 minutes until all the vegetables and beans are tender. Generously sprinkle with spices. Serve with crusty bread.