Although the combination of beans, vegetables and coriander may seem wild, don’t be put off. We guarantee you’ll be pleasantly surprised. It’s not difficult to prepare, and the ingredients used give the soup plenty of flavour. It’s great as a quick hot meal for lunch or dinner.
Ingredients:
- 200 g frozen or cooked mixed vegetables (a combination of carrots, parsley and cauliflower is ideal)
- 150 g RTE beans without brine
- 100 ml vegetable stock
- 2 tablespoons olive oil
- 2 cloves of garlic
- 1 tortilla
- 1 onion
- coriander for garnish
- salt to taste
- black pepper to taste
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Method:
Heat the olive oil in a pot and fry the finely chopped onion and chopped or pressed garlic.
Put the vegetable mixture (we used frozen, but you can also use fresh vegetables) into a blender together with the RTE beans.
Mix all together thoroughly.
Add the mixture to the pot with the fried ingredients, season with salt or black pepper and pour in the stock. Boil everything together for 15 minutes. If the soup seems too thick, add a little water.
Take a tortilla, cut it into small pieces and dry fry them in a pan. Once the soup is ready, serve it in bowls, garnish with some coriander and the tortilla and it is ready to serve.
Nutritional values | 1 serving (2 servings in total) |
|---|---|
| Energy value | 330 kcal |
| Protein | 12 g |
| Carbohydrates | 35 g |
| Fats | 12 g |
| Fibre | 17 g |
Today’s soup will surely warm you up and thanks to its ingredients it will also satisfy your stomach. When serving, it’s up to you whether you sprinkle it with coriander or not.
Feel free to share your creations with us on social media by tagging #gymbeamcom.