Soup beans in Spanish

Soup beans in Spanish

Soup beans in Spanish


carrots medium size – 1 PC.
canned red beans – 450 g
tomato – 400 g
garlic – 1 clove
big onion – 1 PC.
chopped parsley – 1 tbsp
salt – to taste
vegetable oil – 2 tbsp
young chili pepper – 1 pinch
avocado – 1 PC.
a few drops of Tabasco sauce
tomato paste – 2,5 tbsp
canned corn – 120 g
orange bell pepper – 1 PC.


Onions, carrots and garlic clean. Onion and garlic finely chop, carrots to RUB on a large grater.

Sweet peppers remove the core, flesh cut into cubes. At each tomato to make a cruciform incision, lower the fruit into boiling water for 1 minute then place in a bowl with ice water to remove the skin. Cut into small pieces.

Preheat the pan in vegetable oil. Fry, stirring, onions, 6 min.

Add the carrots, peppers, tomatoes, garlic and ground chili, cook 3-4 min. Three-quarters of the canned beans without liquid to the pan.

Pour 1 liter of water, add the tomato paste. Bring to a boil and cook over low heat for 30 min.

Avocado peel, remove the stone. The flesh cut into cubes. Parsley wash, dry and finely chop.

Remove the soup from heat and using a blender to puree.

Put the soup on the fire. Season with salt and pepper. Add corn, avocado, Tabasco and remaining beans, heat for 2-3 min.

Pour the soup into plates, sprinkle with parsley.

Bon Appetit!

Soup beans in Spanish

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