The simplest, the yummiest spiced mixed beans soup. Intense, slightly smoky, spicy, sour at the right point thanks to the addition of tomatoes*, lemon zest and balsamic vinegar. Perfect for cold days.
Instructions: Spiced mixed beans soup
For this recipe I used canned diced tomatoes made by Pomi. Fragrant and intense. They are perfect for this recipe.
This step is optional but will give the soup an addition of smoked flavor. Peel the onions, put them on a fork and toast over the flame of the stove. The onion should not be burned but lightly toasted.
Heat the oil in a saucepan. Add finely chopped onion and celery stalk and cook over a low heat for 2 – 3 minutes until the onion softens and becomes slightly transparent. Then add garlic (cut into strips) and chilli pepper (cut in half) and cook for another couple of minutes.
Now add two types of paprika, cumin, thyme, oregano and a pinch of salt. At this point add two types of beans (previously drained and rinsed). Stir and cook for another minute.
Stir in diced tomatoes and vegetable stock. Bring to a boil, lower the heat and cook over medium heat for another 20 minutes.
After this time, turn off the heat, add balsamic vinegar and lemon zest (I used half of a lemon). Taste and adjust with salt and pepper if necessary.
Take a cup of soup and blend it with the immersion blender.
Return the mixture into the soup, stir and serve immediately.
lot of love. B.
p.s. If you are looking for a veggie recipe that is light and less dense check my Light asparagus soup. (foto below)
This recipe comes from the collaboration with Pomì – a company specialized in the production of tomato passata, paste, sauce and special products based on high quality tomato.