Salsa Soup
Soup
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Cook Time
30 min
Servings
8
Difficulty
Easy
Prep Time
20 Min
Description
This salsa soup is a hearty and spicy dish that is ideal as a main course. With kidney beans, corn, bell pepper paste and a spicy tomato chili sauce, it is quick to prepare and warms you from the inside out. The soup is vegetarian and can be served with flatbread. Perfect for cold days and those who like it a little spicier.
Ingredients (11 ingredients)
-
1 Bd Spring onions
-
500 g Kidney beans (drained weight)
-
265 g Corn
-
2 EL Oil
-
40 g Flour
-
1 l Vegetable stock
-
700 ml Tomato chili sauce (Texicana Salsa)
-
330 g Bell pepper paste (Ajvar)
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
nach Geschmack Parsley
Preparation (7 steps)
Prepare onions
Clean, wash and cut 1 bunch of spring onions into rings.
Chop onions
Put the chopped spring onions into the mixing bowl and chop for 3 sec./speed 5.
Sauté onions
Add 2 tablespoons of oil to the chopped onions in the mixing bowl and sauté for 3 min./120°C/speed 1.
Dust flour
Add 40g flour to the onions in the mixing bowl and sauté for 1 minute/120°C/speed 1 with reverse rotation.
Deglaze and add ingredients
Add 1 liter of vegetable stock, 700ml of tomato chili sauce (Texicana Salsa), 1 can of kidney beans (drained weight 500g), 1 can of corn (265g) and 1 jar of bell pepper paste (330g) Ajvar to the mixing bowl.
Cook soup
Add salt, pepper and parsley to taste and cook for 10 min./100°C/speed 1 with the measuring cup attached.
Season and serve
Season the salsa soup and serve.
Finished cooking? Great! 🎉
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Created by
ReKe
6
Rezepte
0
Kochbücher
Tags
Allergens
- Wheat
- Celery
- Mustard
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