Usuba
Bean Soup in a Slow Cooker
Thick tomato soup with beans, potatoes and aromatic spices. Prepared in a slow cooker in two stages: sautéing vegetables and stewing. Serve with fresh cilantro and garlic.
- Total
- 40 min
- Standard serving
- 662 g
Ingredients
Total 6
Instructions
- 1
Step 1
Enable the "Baking" mode, pour in vegetable oil and preheat for 5 minutes.
- 2
Step 2
Add the chopped onion and fry until transparent. Grate the carrot and add it to the bowl for another 5 minutes.
- 3
Step 3
Add tomato paste and sliced potatoes. Fry, stirring, until the "Baking" program is complete.
- 4
Step 4
Pour the canned beans together with the liquid from the can. Add water to the desired consistency. Add bay leaf, paprika, red hot pepper, coriander, and dry basil.
Switch to "Stewing" mode and cook for 30 minutes.
- 5
Step 5
Let the soup steep for a while. Serve with minced garlic and fresh cilantro.
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