I’ve been making bean soup for many years, but I realized I never shared the recipe on my blog. Both my husband and I like this soup, it’s filling and delicious. I’ve served my soup with toast spread with margarine, topped with two types of vegan cheese, heated for 30 seconds in the microwave so the cheese melted and sprinkled some Italian dried herbs on top, the same spices I’ve used in the soup. It was a really good meal.
This time I’ve used an Italian herbs mix because I like it a lot and, also, it was recently bought. Alternatively, you can use dried Basil, dried Parsley, and dried Dill, instead of this mix. The only thing it has that is not available in supermarkets (at least in the ones I’m buying from) is dried tomato flakes.
I’ve had a big can of beans in water, but I mentioned two cans in the recipe because these kind of big cans are not easy to find. I bought that one from the ethnic shop.
Ingredients for 4 servings of Bean Soup:
– 2 cans of beans in water
– 1 can of chopped tomatoes
– 1 medium onions
– 2 medium carrots
– 2 spoons of oil
– 1.5l of water (or vegetable stock)
– 3 tsp dried Italian herbs
– a pinch of white pepper
– salt, according to taste
Peel, wash, and chop the onion. Heat the oil in a pan over medium heat and add the spices, stir so they release their flavour. Add the chopped onion and stir so it doesn’t catch the bottom of the pan. Add a bit of water and leave it to cook for a few minutes.
Meanwhile, wash, peel, and chop the carrots. Toss them in the pan and stir. Leave them to cook a minute or two, stirring so they don’t burn. Pour the can of chopped tomatoes on top and stir. While the water is boiling in the kettle, rinse the beans and add them to the pan. Pour the boiling water and leave the soup on the hob to simmer at medium heat for 15 minutes. Stir from time to time and taste. Add more salt and pepper if you think is necessary.
You can now enjoy the bean soup. Is it something you eat often? If so, what kind of spices do you use?