Creamy vegetable soup with dried beans

Name: Creamy vegetable soup with dried beans - Gianina B.
Ingredients: 1 medium onion; 3 carrots; 1/2 red (or green) bell pepper; 1 piece of curly cabbage; 1 ripe tomato; 3 small potatoes; 1/2 zucchini; 2 cloves of garlic; 1 can of cooked kidney beans; olive oil; salt; white pepper; 1 cube of vegetable stock.

Soups - Creamy vegetable soup with dried beans by Gianina B. - Recipia

When I need something simple and filling, the vegetable cream soup with beans is always on my mind. It doesn't require rare ingredients or complicated techniques. Most of the time, I make it when I have various vegetables on hand, even if they aren't all perfectly fresh. I always use canned beans to save time on soaking or boiling. Quick info Total time: approximately 50-60 minutes Preparation time: 15-20 minutes Cooking time: 35-40 minutes Servings: 4 Difficulty: easy Recipe type: cream soup, suitable for lunch or dinner Ingredients 1 medium onion 3 carrots 1/2 red pepper (or green) 1 piece of curly cabbage 1 ripe tomato 3 small potatoes 1/2 zucchini 2 garlic cloves 1 can of cooked beans (drained) olive oil salt white pepper 1 vegetable stock cube Preparation steps 1. Prepare all the vegetables. Peel the onion, carrots, potatoes, garlic, pepper, zucchini, and tomato. Cut them into suitable pieces – they don't need to be very small, just enough to cook evenly. 2. Place a pot over medium heat. Add a little olive oil and the chopped onion. Sauté the onion for 2-3 minutes, just until it becomes slightly translucent. 3. Add the crushed garlic with the blade of the knife (not finely chopped). Stir and let it cook for another 2 minutes. 4. Add the sliced carrots and pepper. Gently stir and let them sauté for another 2-3 minutes without burning. 5. Add the remaining vegetables: curly cabbage (coarsely chopped), tomato (diced), potatoes, and zucchini. Mix everything in the pot. 6. Pour in boiling water just enough to cover the vegetables. Don't add too much water if you want a thicker cream soup. 7. Add salt to taste and the vegetable stock cube. Stir to dissolve. 8. Let the vegetables simmer over medium heat until all are soft. Check after about 30-35 minutes with a fork. 9. Turn off the heat. With an immersion blender, puree all the vegetables directly in the pot until you achieve a smooth cream. If you want a thinner texture, add a little hot water. 10. Add the drained and rinsed beans. Stir and let it cook on low heat for 2-3 minutes, just enough to heat through and combine the flavors. 11. Taste for salt. Sprinkle with freshly ground white pepper. The vegetable cream soup with beans is ready to serve. Why I make this recipe often It's quick, doesn't require special attention, and I always use what I have on hand. It's not sensitive to vegetable substitutions. It keeps well and reheats quickly. It's a basic recipe that can be easily adapted. Tips and variations Tips Don't let the vegetables fry too much at the beginning; you just want to develop their flavor, not to brown them. For pureeing, use an immersion blender directly in the pot. If you don't have one, use a blender in small batches, but be careful of the steam. If the soup is too thick at the end, add boiling water until you achieve the desired consistency. Substitutions You can replace curly cabbage with regular white cabbage. The tomato can also be canned if you don't have a fresh one. Canned beans can be swapped with cooked chickpeas or lentils if you want a different option. Variations You can add other vegetables of your choice, depending on the season – parsnip or celery work well. If you want a richer soup, add a splash of plant-based cream or plain yogurt at the end. The stock cube can be omitted if you use vegetable broth instead of water. Serving ideas The soup is good on its own, but it also goes well with croutons or seeds sprinkled on top. You can serve it with a drizzle of extra olive oil at the end. It's also suitable as a base for a quick lunch with whole-grain bread. Frequently asked questions Can I use dried beans instead of canned? Yes, but they need to be fully cooked first. Soak the beans overnight and boil them separately. Use them as in the recipe, instead of canned beans. Can I omit the stock cube? Yes, if you use vegetable broth or add more salt and spices to taste. The stock cube just enhances the flavor. Can the cream soup be frozen? The soup without beans freezes better. If you want to freeze it, add the beans only after thawing and reheating the portion. Is the soup suitable for small children? Yes, if you don’t use stock cubes with added salt or pepper. For very small children, make sure to puree everything very finely. Nutritional values Estimate for one serving (out of 4): Calories: approx. 220-260 kcal Protein: 7-8 g Carbohydrates: 38-42 g Fats: 4-5 g Fiber: 8-9 g Approximate values, may vary depending on the vegetables used and the amount of beans. Storage and reheating The vegetable cream soup with beans keeps in the fridge for up to 3 days, in a closed container. Reheat on low heat or in the microwave, stirring occasionally. If the soup thickens when cold, add a little hot water when reheating. For longer storage, it’s better to freeze without beans. After thawing, add the beans separately.

Creamy vegetable soup with dried beans

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