Thick soup with beans and potatoes
4 servings
45 minutes
Thick bean and potato soup is a cozy dish of European cuisine that combines the rich flavor of legumes, the tenderness of potatoes, and the spicy notes of seasonings. Its roots trace back to traditional village recipes where hearty ingredients came together to create a nourishing and warming meal. The aroma of fried onions, garlic, and mustard seeds adds depth to the soup, while crispy bacon provides a unique texture. Creamy sour cream and a dash of Tabasco complete the harmony of flavors, making it an ideal choice for cool evenings. This soup pairs wonderfully with fresh bread and can serve as a main dish or a cozy addition to a meal.
1
Drain the beans in a colander and let all the liquid drain. Chop the onion and garlic, and sauté them with mustard seeds in a heavy-bottomed pot in hot olive oil for 3 minutes. Stir in the tomato paste.
- Canned red kidney beans: 300 g
- Canned white beans: 300 g
- Onion: 1 piece
- Garlic: 2 cloves
- Mustard seeds: 2 teaspoons
- Olive oil: 4 tablespoons
- Tomato paste: 4 tablespoons
2
Add beans and broth to the pot and boil for 10 minutes. Dice the potatoes. Add them to the pot and boil for another 15 minutes.
- Canned red kidney beans: 300 g
- Canned white beans: 300 g
- Potato: 300 g
- Meat broth: 800 ml
3
Cut the bacon into strips and fry in butter until crispy.
- Bacon: 80 g
- Butter: 1 teaspoon
4
A few minutes before it's ready, add sour cream, salt, pepper, and Tabasco sauce to the soup. Pour the soup into bowls and top with slices of crispy bacon.
- Sour cream: 1 tablespoon
- Green jalapeno pepper sauce: to taste