Lenten cream soup with red beans

2 servings

30 minutes

Red beans, unlike white beans, have a brighter taste and lack some creaminess. For some, they are a complete replacement for meat. In this Lenten soup, their natural properties are revealed in the best possible way.

Energy value per serving

• Calories: 751.8
• Proteins: 18.3g
• Fats: 51.7g
• Carbohydrates: 54.4g

Ingredients

• Canned red beans: 400 g
• Onion: 1 head
• Garlic: 2 clove
• Water: 100 ml
• Leek: 1 pc
• Allspice peas: 3 pc
• Bouquet garni: 1 bunch
• Olive oil: 100 ml
• Parsley: 5 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare all the ingredients. Rinse the leek from sand.

   Required ingredients:

   • Leek: 1 piece

2. Chop the onion and the white part of the leek randomly.

   Required ingredients:

   • Onion: 1 head
   • Leek: 1 piece

3. Peel the garlic and chop it coarsely.

   Required ingredients:

   • Garlic: 2 cloves

4. In a thick-bottomed pot, heat 30 ml of olive oil and sauté the onion and leek until golden.

   Required ingredients:

   • Olive oil: 100 ml
   • Onion: 1 head
   • Leek: 1 piece

5. Add garlic and fry for another minute.

   Required ingredients:

   • Garlic: 2 cloves

6. Add canned beans with liquid, allspice, and bouquet garni.

   Required ingredients:

   • Canned red beans: 400 g
   • Allspice peas: 3 pieces
   • Bouquet garni: 1 bunch

7. Add 100 ml of hot water and bring to a boil. Cook for 10 minutes.

   Required ingredients:

   • Water: 100 ml

8. Remove the garnish and blend the soup until smooth. Add a little more hot water to reach the desired consistency.

   Required ingredients:

   • Bouquet garni: 1 bunch
   • Water: 100 ml

9. Continue whisking and slowly pour in the remaining olive oil. Add salt and pepper.

   Required ingredients:

   • Olive oil: 100 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

10. Serve the bean cream soup sprinkled with finely chopped parsley.

    Required ingredients:

    • Parsley: 5 g