Usuba
Bean Soup with Bacon and Vegetables
A hearty red bean soup with bacon, celery, carrots, and leeks. The vegetables are simmered in broth until tender, then spinach and green peas are added. The dish turns out nutritious and aromatic thanks to rosemary and olive oil.
- Total
- 50 min
- Standard serving
- 349.1 g
Ingredients
Total 13- Celery stalk
16.5 g≈ 2 tbsp - Carrot
50 g≈ 1/2 pcs - Leek
0.33 pcs - Garlic
0.99 g≈ 1/3 clove - Rosemary
0.85 g≈ 1 tsp - Bacon
8.33 g - Olive oil
5 ml≈ 1 tsp - Red Beansконсервированный · красный
66.67 g≈ 1/3 cup - Vegetable Broth
170 ml≈ 2/3 cup - Spinach
12.5 g≈ 2.5 sprig - Green peasзамороженный · горошком
16.67 g≈ 1.5 tbsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs
Instructions
- 1
Step 1
Trim and finely chop the celery. Peel and coarsely chop the carrots. Trim, wash, and coarsely chop the leeks. Peel and finely mince the garlic. Chop the rosemary. Finely chop the bacon.
- 2
Step 2
Spray a large skillet with olive oil and place it over medium heat. Add rosemary and finely chopped bacon. Fry for a few minutes until the bacon turns golden.
Add the chopped celery, carrots, leeks and garlic. Cook over low heat for about 15 minutes, stirring regularly, until the vegetables become soft.
- 3
Step 3
Add the red canned beans along with the liquid and vegetable broth. Bring to a boil, then reduce the heat to low.
Boil for 30 minutes. Add more broth or water if needed.
- 4
Step 4
Add spinach and frozen green peas. Cook for another 3 minutes.
Taste the soup and season with salt and black pepper if needed.
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