Bean and tomato soup

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 small tin (425 ml; extract weight: 265 g) white beans
  • 1 red and green chili pepper
  • 1 medium onion
  • 1 Garlic clove
  • 75 g Bacon
  • 1 TABLESPOON Oil
  • 1 can(s) (850 ml) peeled tomatoes
  • 1/4 l Vegetable broth (instant)
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Caraway seeds

Directions

  1. 1

    Wash the beans on a sieve and drain them. Carve the chillies lengthwise, remove the seeds and the middle piece, cut the pods into thin rings. Peel and finely chop the onion.

  2. 2

    Peel and finely chop the garlic or press it through the garlic press. Cut bacon into small pieces. Heat the oil in a pot, drain the bacon, add onions and garlic and fry until transparent.

  3. 3

    Chop the tomato a little bit and put it into the pot with the liquid and broth. Add beans and chillies and bring to the boil. Season with paprika powder and cumin. Simmer for five minutes at medium heat.