John Myers
Spicy Bean Soup
The perfect spicy bean soup recipe with a picture and simple step-by-step instructions.
- 300 g Colorful giant beans
- 800 g Beef goulash
- 3 Red onions
- 2 tablespoon Tomato paste
- 400 g Vine tomatoes
- 1 tablespoon Agave syrup
- 1 Red peppers
- 1 Yellow peppers
- 2 Roughly cut celery stalks
- 200 g Orange sweet potatoes
- 0,25 Red wine
- 1 Jalapeño
- 3 Garlic cloves chopped
- 2,5 teaspoon Herbs of Provence
- 200 g Cream / sour cream 20% fat
- Olive oil
- 1 teaspoon Cayenne pepper
- Salt and pepper
- Parsley
- Rinse the beans well and soak for 12 hours. Pour over a sieve and rinse again. Pre-cook the beans for 20 minutes. If you are not so sure about the cooking time, you can also cook it extra.
- Cut the goulash into bite-sized pieces. Sear portions in a saucepan with a little clarified butter. Put aside.
- Peel and roughly chop the onions. Fry tomato paste in the saucepan with two tablespoons. Add agave syrup and fry briefly. Add the goulash and beans. Pour in 2 liters of water and bring to the boil and reduce the heat.
- Puree the tomatoes and add them to the soup. Let cook for 50 minutes. Under no circumstances should salt be added.
- Wash and clean the vegetables and cut into bite-sized pieces.
- First add the sweet potatoes and celery to the soup. Add the jalapenos, the garlic and herbs of Provence and the wine to the soup. Let cook for another 20 minutes.
- Add the peppers and cook for another 15 minutes. At the end of the cooking time, add the cayenne pepper. Season to taste with salt and pepper.
- Serve with sour cream, parsley leaves and a little olive oil.
Facebook Comments