Bean chili soup
A nutritious and hearty thick chili soup made with three kinds of beans
Ingredients
| mixed cooked beans 300 g |
| sweet pepper 2 pcs |
| chili pepper 1-2 pcs |
| potatoes 200 g |
| tomatoes (skinless) 200 g |
| vegetable broth 1 liter |
| onions 120 g |
| garlic 4 cloves |
| vegetable oil 50 ml |
| sugar 15 g |
| paprika 1 tsp. |
| cilantro 10 g |
| parsley 10 g |
| green onion 10 g |
| TO TASTE: |
| salt |
| black pepper |
| oregano |
Instructions
Step 1
Bake the sweet peppers in the oven at 200 degrees for 30 minutes.
Step 2
Then put them in a saucepan, cover with a lid and leave for 20 minutes. Afterwards, peel off the skin.
Step 3
Chop the chili pepper, onion, garlic and fry in a saucepan with vegetable oil. Add the paprika and fry for a couple more minutes.
Step 4
Mash the tomatoes with a fork, add to the rest of the ingredients and simmer for 5 minutes.
Step 5
Cut the potatoes into medium-sized pieces, put them in a saucepan, pour the vegetable broth, salt and cook until tender.
Step 6
Cut the roasted peppers into small cubes and put them in the soup.
Step 7
Add the beans, oregano, sugar, black pepper, stir and simmer for another 2 minutes.
Step 8
Serve the soup with chopped herbs. Enjoy!
