Bean Soup with Chili
Soups • Mexican
Description
I prepare the vegetable broth like this: I put a small onion in its skin, a bay leaf, allspice, and some herb stems (I freeze them in advance when I can) into cold water, and then I remove everything afterward.
Ingredients
- Water 1¼ l
- White Beans 5 oz
- Carrot 5 oz
- Onion 1 piece
- Garlic 2 cloves
- Mild Chili Spice ½ pieces
- Tomatoes 2 pieces
- Chicken Broth 0 qt
- Celery stalk 2 pieces
- Salt to taste
- Chopped Sage Leaves 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans overnight in cold water, then drain and place them in a pot with fresh water. Bring to a boil and cook for 10 minutes. Reduce the heat, cover with a lid, and simmer for about 2 hours until the beans are tender.
Step 2
Finely chop the carrot, crush the garlic, and seed and finely chop the pepper. Add the broth and prepared vegetables to the beans, bring to a boil, cover, and simmer for another 30 minutes.
Step 3
Remove half of the vegetables from the pot along with a small amount of broth and blend them into a puree using a blender or food processor.
Step 4
Return the bean puree to the pot, add the peeled and chopped tomatoes and finely sliced celery. Simmer for 10–15 minutes until the celery is tender, adding a little water or broth if necessary.
Step 5
Season the soup with salt and pepper to taste, and add chopped coriander or parsley.
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