Bread and Bean Soup

"This is a filling soup with great flavor, and a really good way to use up stale bread! I used beer bread in my soup, from a 'Zaar recipe, and it was delicious."
 
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Ready In:
20mins
Ingredients:
10
Serves:
2
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ingredients

  • 12 loaf stale bread, cubed
  • 2 cups pinto beans
  • 2 cups chicken stock
  • 1 small onion, coarsely chopped
  • 14 cup roasted red pepper, finely chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil, for sauteing
  • 1 teaspoon cajun seasoning
  • salt & pepper
  • 14 teaspoon oregano
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directions

  • Bake stale bread 10 minutes at 300 to give it a crunch.
  • Heat up stock over medium flame. Add beans to boil.
  • Meanwhile, sauté onion, pepper, and garlic in oil until the onion is golden and beginning to blacken.
  • Stir the vegetables into the beans and stock. Add spices to taste. Let simmer for a few minutes.
  • Stir in bread and let set to soak up some moisture.
  • Before serving, you might want to add some extra water (because the bread will have sopped up most of the stock).

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