Vegetable soup with red beans
6 servings
30 minutes
Vegetable soup with red beans is a vibrant embodiment of Mexican culinary tradition. It combines the rich flavor of beans, the sweetness of pumpkin, and the freshness of vegetables, creating a harmonious balance of aromas. The red beans infused with spices add depth and richness, while the tomato puree gives a slight tanginess. This soup is not only hearty but also nutritious, packed with fiber and vitamins. It is traditionally served with crispy bread that perfectly complements the richness of flavors. In Mexico, such soups are valued for their ability to warm and energize. Due to its simplicity in preparation and availability of ingredients, it easily becomes a favorite dish for family dinners. This soup is not just food but part of cultural heritage where each spoonful reveals the warmth and hospitality of Mexican cuisine.
1
Place the beans in a bowl and cover with water. Leave overnight. In the morning, rinse and transfer to a pot, add water, and cook for 45 minutes until soft. Drain.
- Red kidney beans: 105 g
2
Heat olive oil in a pot. Add chopped leek and finely chopped onion and sauté over medium heat for 2-3 minutes without browning. Add diced carrot, potato, celery, and zucchini and cook for another 3-4 minutes. Then add tomato puree and simmer for 1 minute. Pour in the broth and 1.25 liters of water, bring to a boil, reduce heat to low, and cook for 20 minutes.
- Olive oil: 1 tablespoon
- Leek: 1 piece
- Onion: 1 head
- Carrot: 2 pieces
- Potato: 2 pieces
- Celery stalk: 2 pieces
- Courgette: 1 piece
- Tomato puree: 1 tablespoon
- Vegetable broth: 1 l
3
Add diced pumpkin, parsley, and beans, and cook for another 20 minutes until all vegetables and beans are tender. Generously sprinkle with spices. Serve with crispy bread.
- Butternut squash: 400 g
- Chopped parsley: 3 tablespoons
- Red kidney beans: 105 g
- Spices: to taste
