Four Bean Soup

Name: Four Bean Soup
Ingredients: 2 tablespoons olive oil; 2 minced garlic cloves; 1/2 teaspoon chili powder; 1 onion, chopped; 2 teaspoons ground coriander; 1 tablespoon ground cumin; 1 tablespoon tomato paste; 2 (425 g) cans chopped tomatoes; 500 ml vegetable stock; 1 (750 ml) can four-bean mix; 2 tablespoons fresh basil, shredded; 2 lavash bread; 1 -2 teaspoon seasoned pepper

13 ingredients

6 steps

Ingredients

2 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon chili powder
1 onion, chopped
2 teaspoons ground coriander
1 tablespoon ground cumin
1 tablespoon tomato paste
2 (425 g) cans chopped tomatoes
500 ml vegetable stock
1 (750 ml) can four-bean mix
2 tablespoons fresh basil, shredded
2 lavash bread
1 -2 teaspoon seasoned pepper

Directions

1

Heat 1 tablespon of the oil in a large pan. Add onion and 2 crushed garlic cloves. Cook for 3 minutes.
2

Add chilli powder, ground coriander and ground cumin; fry for 1 minute.
3

Add tomato paste, chopped tomatoes and vegetable stock. Bring to the boil, reduce the heat and simmer for 10 minutes.
4

Add drained and rinsed four-bean mix and simmer for 5 minutes, then add shredded fresh basil and season well.
5

Meanwhile, make the croutons: brush 2 lavash breads with 1 tablespoon olive oil. Sprinkle with seasoned pepper and cut into short 2 cm (3/4 inch wide strips. Bake in a moderate 180°C oven for 5 minutes or until crispy and golden. Serve with the soup.
6

This recipe freezes well (without the croutons).