Four Bean Soup
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 2 minced garlic cloves
- 2.46 ml chili powder
- 1 onion, chopped
- 9.85 ml ground coriander
- 14.79 ml ground cumin
- 14.79 ml tomato paste
- 2 (850 g) can chopped tomatoes
- 500 ml vegetable stock
- 750 ml can four-bean mix
- 29.58 ml fresh basil, shredded
- 2 lavash bread
- 4.92-9.85 ml seasoned pepper
directions
- Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
- Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
- Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
- Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
- Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
- This recipe freezes well (without the croutons).
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