Bread and Bean Soup

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READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    loaf stale bread, cubed
  • 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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