Thick Bean and Potato Soup
Soups • European
Description
Thick Bean and Potato Soup
Ingredients
- Canned Baby Beets 10 oz
- Canned Baby Beets 10 oz
- Onion 1 piece
- Garlic 2 cloves
- Mustard Greens 2 teaspoons
- Olive Oil 4 tablespoons
- Passata Tomato Sauce 4 tablespoons
- Potato 10 oz
- Chicken Broth 25 fl oz
- Bacon 5 oz
- Butter 1 teaspoon
- Sour Cream 1 tablespoon
- TABASCO® to taste
Step-by-Step Guide
Step 1
Drain the beans in a colander and let all the liquid drain off. Chop the onion and garlic, and sauté them with the mustard seeds in a heavy-bottomed pot with hot olive oil for 3 minutes. Stir in the tomato paste.
Step 2
Add the beans and broth to the pot and cook for 10 minutes. Dice the potato. Add it to the pot and cook for another 15 minutes.
Step 3
Cut the bacon into strips and fry it in butter until crispy.
Step 4
A few minutes before serving, add the sour cream to the soup, season with salt and pepper, and add the TABASCO sauce. Serve the soup in bowls, topped with crispy bacon strips.
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