Bean Soup with Salsa
Bean soup is one of those traditional, simple, Dutch recipes many grandmas used to make. The brown bean for good reason is sometimes called Dutch bean. We're putting it in a new guise with Latin flavors.
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Ingredients
4 servings
800 g
1
150 g
12
1
Brown beans (canned)
Red bell pepper
Canned corn
Sun-dried tomatoes
Bread (sourdough)
1
600 ml
70 g
2 tea sp
2 tea sp
15 g
1
3
4 cloves
Chilli pepper
Bouillon
Tomato paste
Paprika powder
Cumin
Fresh coriander
Lime
Red onions
Garlic
Prep
10 min
- Dice onions and mince garlic
- Cut bell pepper into short strips
- Cut sun-dried tomatoes into strips
- Cut away the seeds of the chilli peppers and chop finely
- Cut the fresh coriander
Cook
25 min
Make bouillon
Sauté two-thirds of the onions
medium/high heat ~3 min
Add garlic, tomato paste, cumin and paprika powder
lower heat ~2 min
Add sun-dried tomatoes, beans and bouillon
drain beans before adding, add lid, occasionally stir, medium/high heat ~20 min
In the meantime, sauté remaining one-third of onions
medium heat ~2 min
Add corn, bell pepper and chili pepper
drain corn before adding, medium/high heat ~4 min
Turn off heat, add lime juice and salt and pepper to taste
Serve soup with the salsa and fresh coriander on top, and slices of bread.
