in Soup Recipes

Red pepper soup with white beans

updated

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Ingredients for 2 servings:

  • 1 small onion(s)
  • 1 red bell pepper(s)
  • ½ can white beans
  • 1 tbsp oil
  • 400 ml vegetable stock
  • n. B. Pfeffer
  • n. B. Paprika powder, sweet
  • possibly chili flakes

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

quick, tasty and vegan soup

Dice the onion and bell pepper. Heat the oil in a pan and sauté the vegetables. Pour in the vegetable stock and simmer over medium heat until the vegetables are soft. Add the beans. When the beans are warm, puree the soup and season with pepper and paprika. It also tastes good with chili flakes. This serves as a starter for two people or, with fresh bread, as a main course for one person.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Red pepper soup with white beans