Easy, hot and delicious bean soup, with leftovers

Bean Soup: A brand new dish with leftover beans of the week

Bean soup

By Cris Muratori and Manu Boffino, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. A simple and tasty way to use up leftover beans.

• Will you make this recipe? Access the SHOPPING LIST HERE. It is free and very practical and saves money.
• Mount HERE OR online meal menu, it’s practical and you SAVE at the supermarket.
• PORTION: 2, SEE RECIPE FOR 4, 6 OR 8 PEOPLE, CLICK HERE.
• TIME LAPSE: 00:15
• PREP TIME: 00:40
• TOOLS: 1 bowl, 1 kettle, 1 sieve (optional) 2 pans (1 optional).
• EQUIPMENT: conventional + blender or mixer

Look at the RECIPE FOR WHITE BEAN SOUP WITH MACARONI, just like grandma’s – TASTE IT HERE ON THE LAND.

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INGREDIENTS, CLICK TO VIEW SHOPPING LIST

Bean Soup Ingredients:

• 1 1/2 cups (tea) of cooked beans with broth
• olive oil or oil
• ½ onion(s) chopped
• 1 minced garlic clove
• ½ chayote, shelled, diced
• 750 ml of boiling water
• salt
• pepper

Finishing ingredients (optional):

• ½ cup (tea) pasta of your choice for cooked soup (optional)
• lemon (juice) (optional)

PRE-PREPARATION:

1. Separate recipe utensils and ingredients.
2. Put a saucepan with water (see quantity in the ingredients) on the fire to boil.
3. Wash and peel the onion and garlic and chop them.
4. Wash the chayote, peel it and cut it into cubes.
5. Wash and dry the lemon (optional).
6. Wash, chop, dry and leave reserved parsley or cilantro for finishing (optional)

PREPARATION:

Dough (optional):

1. Put a pan with water on the fire to cook the pasta.
2. When it boils, add the salt and pasta of your choice.
3. Cook according to package directions.
4. When cooked, drain them with a strainer, rinse them under cold running water to stop the cooking and set them aside.

Bean soup:

1. In a skillet, over medium heat, saute the chopped onion and garlic in olive oil or oil until the onion is translucent.
2. Add the chayote cubes and a little salt and sauté for another minute.
3. Add half the boiling water and cook until the chayote is tender, about 15 minutes.
4. Add the cooked beans with the stock and stir to blend the flavors well.
5. Add the rest of the boiling water and continue cooking for another 5 minutes to incorporate the ingredients.
6. Transfer the soup to the blender or leave it in the pan to use a mixer – if you prefer a more rustic soup, set aside ⅓ of the serving without beating.
7. Beat until you obtain a smooth and homogeneous cream – add a little more water if necessary to obtain the desired consistency.
8. Put the soup back in the pot and, if you have opted for a more rustic soup, add the unwhipped part.
9. When serving, put the soup back on the heat, bring to the boil, check for salt and season with pepper.
10. Optional: add the cooked pasta and mix.
11. Cook for another 2-3 minutes until desired soup consistency is reached – add a little more boiling water if needed.
12. Check the seasoning again.
13. Turn off the heat, squeeze a little lemon (optional) and mix.

FINISHING AND ASSEMBLY:

1. Before serving, finish with chopped parsley or cilantro (optional)
2. put the bean soup in a bowl or, if you prefer, distribute it in bowls.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.