Soups

Canned white bean and vegetable soup

Canned white beans, potatoes, carrots, sweet pepper, and tomato paste simmer in chicken broth for a vegetable-packed soup that serves 4.

Slovak cuisine · Translated from Slovak ·

Canned white bean and vegetable soupSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
25 min
Total time
40 min
Servings
4 servings
Difficulty
Easy
Cuisine
Slovak
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Canned white bean and vegetable soup is a quick version of bean soup that skips the lengthy soaking and cooking of dried beans. The base is chicken broth with potatoes, followed by onion, carrot, garlic, and tomato paste sautéed in butter. Sweet pepper, beans, and a bay leaf go in last. The soup serves four, and prep takes about 15 minutes.

Ingredients

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Instructions

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  1. Bring the broth to a boil and add the chopped potatoes. Meanwhile, sauté the chopped onion and grated carrot in the butter, then add the garlic and tomato paste.

  2. Transfer the mixture to the pot, add the chopped sweet pepper, and cook for 7 minutes. Then add the beans, bay leaf, salt, and pepper, and cook until the beans are tender.

  3. Tip: Use a pressure cooker to make the soup even faster.

Tip: Drain the canned beans and rinse them in a strainer under cold water, since the canning liquid can be salty and would make the soup cloudy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
361 kcal
Protein
17 g
Carbohydrates
58 g
of which sugars
10 g
Fat
7.7 g
of which saturates
3.5 g
Fiber
9.1 g
Salt
2.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Polievka zo zaváranej bielej fazule so zeleninou

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