Bean Soup
Soups • Kazakhstani
Description
Bean Soup
Ingredients
- Broccoli 10 oz
- Baking Tomatoes 30 oz
- Frozen spinach discs 10 oz
- Onion 1 head
- Canned Baby Beets 30 oz
- Fresh basil leaves 0 oz
- Garlic 4 cloves
- Cashew 5 oz
- Pistachios 0 oz
- Citrus Zest Mix 2 spoons
- Worcestershire Sauce 2 spoons
- Carrot 15 fl oz
Step-by-Step Guide
Step 1
Dilute the carrot juice with water in a deep pot — half and half.
Step 2
Finely chop the onion and garlic and add them to the pot along with the canned beans, draining their liquid first, the canned tomatoes with all their juices, frozen spinach, and Worcestershire sauce. Bring to a rapid boil over high heat, then reduce the flame and simmer for half an hour on low heat.
Step 3
Blend about a quarter of the contents of the pot with the cashew nuts, lemon zest, and basil, reserving a sprig or two for later. Stir the resulting puree into the remaining soup, and add some pine nuts and a bit of the chopped basil you set aside.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!