Tomato and bean soup
4 servings
60 minutes
Tomato-bean soup is a comforting dish of European cuisine that combines the rich flavor of tomatoes, the softness of beans, and the spicy aroma of spices. Its roots lie in the traditions of simple yet hearty homemade soups that have warmed and nourished families for centuries. The sweetness of carrots and the mild pungency of garlic add depth to the flavor, while fresh cilantro brings brightness. This soup is perfect for cold evenings when something cozy and nourishing is desired. With khmeli-suneli and black pepper, it gains a slight spiciness that warms from within. It can be served with crusty bread or garnished with sour cream for an extra creamy touch. Tomato-bean soup embodies simplicity and comfort in every spoonful.
1
Finely chop the onion, carrot, and garlic. Heat oil in a pot and sauté the onion, carrot, and garlic. It's best to use a can of diced tomatoes. Chop whole tomatoes.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Tomatoes in their own juice: 1 jar
2
Add tomatoes (and juice from the can) and beans to the pot. Dilute with water to the desired consistency. Bring to a boil and cook for another ten minutes. At the end, add chopped cilantro, khmeli-suneli, salt, and pepper.
- Tomatoes in their own juice: 1 jar
- White beans: 1 jar
- Coriander: 1 bunch
- Khmeli-suneli: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste