Bean soup with vegetables
Bean soup is a great option for the cold season. They are rich and tasty. And, if you prepare beans, chickpeas and lentils in advance, it cooks without much hassle.
Ingredients
Servings 2- 75 g canned red beans
- 75 g canned white beans
- 35 g beans
- 40 g prepared chickpeas
- 40 g red lentils
- 20 g canned corn
- 1 onion
- 2 garlic cloves
- 50 g tomato pulp
- 15 g tomato paste
- dried mint, basil
Cooking
Step 1
Boil all the beans until cooked separately and mix.
Step 2
Saute finely chopped onion and garlic with oil until soft. Add finely chopped tomatoes and tomato paste.
Step 3
Add the finished passerovka to the legumes, pour 1 liter of drinking water or vegetable broth.
Step 4
Simmer over low heat for 30 minutes.
Step 5
When serving, arrange finely chopped basil on plates, add soup. Garnish with mint and basil leaves.