Bean and legume soup

Votes: 4

Time: 1 hour.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 493, total fat 13 G., saturated fats 3 G., proteins 28 G., carbohydrates 71 G., fiber 17 G., cholesterol 13 mg, sodium 1425 mg, sugar 15 G.

A thick and rich soup that warms with its multifaceted, savory flavor. It combines a surprising array of vegetables, including celery, carrots, tomatoes, zucchini, bell peppers, and broccoli with beans, lentils, and chickpeas. This riot of flavors is complemented by harmoniously selected spices. To save time, use canned beans and chickpeas and rinse them before adding them to the soup. Serve the finished soup, garnishing each serving with grated Parmesan and fresh basil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Fried vegetables and spices

2 celery stalks, cut into 1cm pieces.
1 carrot, peeled and cut into 1cm pieces.
1 red bell pepper, cut into 1cm pieces.
3 tbsp. l. olive oil
6 cloves garlic, finely chopped
0.5 cup chili powder
1 tbsp ground coriander
1 tbsp. l. ground cumin
2 tsp dried oregano
1 tsp red pepper flakes (optional)
2 cans (400g each) of canned chopped tomatoes in their own juice
1 can (325 g) of canned tomato juice
1 can (170 g) of tomato paste
1 7cm Parmesan rind
2 tsp salt + more to taste

Soup

8 cups vegetable or chicken broth
2 cans (425g) canned white beans, rinsed
2 cans (440 g each) of canned chickpeas, rinsed
0.5 cups dried green lentils
3 cups broccoli florets
2 zucchinis, sliced into 1cm thick rounds.
2 yellow zucchini, cut into 1cm thick circles.
0.5 tbsp. grated parmesan
1/4 cup thinly sliced fresh basil leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: white beans, chickpeas, lentils, broccoli cabbage, zucchini, yellow zucchini, tomato juice, carrot, celery, sweet pepper, chili seasoning, coriander, oregano, cumin

Cooking the dish according to the recipe:

In a large heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add the onion, celery, carrot, bell pepper, and garlic and cook until the onion is translucent, about 15 minutes. chili powder, coriander, cumin, oregano, and red pepper flakes and cook for another 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, Parmesan rind, and 2 teaspoons of salt.
Add the broth, chickpeas, white beans, and lentils. Then stir in the broccoli, zucchini, and squash. Bring to a boil over high heat, then reduce heat to medium. Simmer, stirring frequently, until the lentils are tender and the soup has thickened, about 20 minutes. Season with salt to taste.