Soup with green beans and tomatoes
6 servings
90 minutes
Green bean and tomato soup is a fragrant and rich dish of Caribbean cuisine, infused with the sunny character of the islands. Its history roots in traditional peasant recipes where simple and accessible ingredients were transformed into a hearty meal. The velvety texture of the soup, achieved after blending, perfectly complements the tenderness of green beans, adding a fresh crunch. The light acidity of tomatoes harmonizes with the subtle herbal notes of parsley and bay leaves, while a drop of olive oil finishes this flavor ensemble with softness. This soup is wonderful as a standalone dish or as a light dinner. It is perfect for warm summer evenings, reminiscent of the breeze and leisurely pace of Caribbean life.
1
Potatoes need to be peeled and cut into large pieces, while tomatoes should be skinned and finely chopped. Beans should be cleaned and cut into 2 cm pieces.
- Potato: 250 g
- Tomatoes: 1.5 kg
- Green beans: 250 g
2
Put tomatoes, potatoes, oil, parsley, bay leaf, and a pinch of salt in a large pot, pour in two liters of water, bring to a boil, then reduce the heat and let it simmer for 45 minutes.
- Tomatoes: 1.5 kg
- Potato: 250 g
- Olive oil: 2 tablespoons
- Parsley: 1 stem
- Bay leaf: 1 piece
- Salt: to taste
3
Remove the pot from the heat, take out the parsley and bay leaf, then send the soup to the blender in parts, and pour it into a clean pot.
4
In a small pot, bring salted water to a boil, add baking soda, add the beans, and cook for 15 minutes until soft. Drain the water.
- Soda: 0.3 teaspoon
- Green beans: 250 g
5
Heat the soup if it has cooled down. Pour it into a soup bowl and sprinkle beans on top. Serve immediately.
- Green beans: 250 g