Vegetable Soup with Red Beans
Soups • Mexican
Description
Vegetable soup with red beans
Ingredients
- Olive Oil 1 tablespoon
- White Beans 5 oz
- Leek 1 piece
- Onion 1 head
- Carrot 2 pieces
- Celery stalk 2 pieces
- Courgette 1 piece
- Tomato Puree 1 tablespoon
- Chicken Broth 0 qt
- Butternut Squash 15 oz
- Potato 2 pieces
- Chopped Sage Leaves 3 spoons
- Spices to taste
Step-by-Step Guide
Step 1
Place the beans in a bowl and cover with water. Leave them to soak overnight. In the morning, rinse the beans and transfer them to a pot, add water, and cook for 45 minutes until tender. Drain.
Step 2
Heat olive oil in a pot. Add the sliced leeks and finely chopped onion, and sauté over medium heat for 2-3 minutes, without letting them brown. Add the diced carrots, potatoes, celery, and zucchini, and cook for another 3-4 minutes. Then add the tomato puree and simmer for 1 minute. Pour in the broth and 1.25 liters of water, bring to a boil, reduce the heat to low, and simmer for 20 minutes.
Step 3
Add the diced pumpkin, parsley, and beans, and cook for another 20 minutes until all the vegetables and beans are tender. Generously sprinkle with spices. Serve with crusty bread.
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