Brown bean soup

Must Try

A tasty and well-filled vegetarian brown bean soup with a Mexican twist served with tortilla

Ingredients

Necessities

Preparation

Cut the leek into half rings, the carrot and bell pepper into pieces, the garlic finely and finely chop the onion. Rinse the brown beans and drain.
Heat a large pan on the stove with the olive oil. Saute the garlic and onion in it. Then add the rest of the vegetables and let them cook for a while.
Add the tomato puree along with the herbs and fry for about 1 minute more. Now add the vegetable stock and the diced tomatoes to the pan and let it simmer for about 10 minutes.
Then add the kidney beans and corn and let it simmer for about 10 minutes. Scoop about 1/3 of the soup into a measuring cup and puree with the immersion blender. You can also do this in a blender. This way you get a somewhat thicker soup.
Serve the soup with sour cream, coriander and tortilla chips.
Tip: do you have any wraps left? Then easily make (healthier) tortilla chips yourself . This way you avoid having to throw them away and they are immediately a delicious addition to your dish.
Brown bean soup

Source: Leukerecepten by leukerecepten-nl.
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