Soup With Pumpkin And Beans - Recipe With Photos Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Vegetable broth - 1.3-1.5 liters;

Pumpkin - 500 g;

Tomatoes in their own juice - 400 g;

Canned beans (white) - 300 g;

Celery - 2 stalks;

Onions - 1 pc.;

Garlic - 2 cloves;

Bay leaf - 2 pcs.;

Salt - 1 tsp (no slide);

Ground black pepper - 0.5 tsp;

Greens - for serving.

• 165 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Despite the fact that pumpkin can be bought in the summer, I always look forward to the fall-winter season to prepare a number of my favorite, as well as new dishes, from this healthy vegetable. For many years now, I've been making a quick, simple, yet delicious, thick, nutritious pumpkin and bean soup. This soup is completely lean, so I can safely recommend it to anyone who wants to diversify their diet.

We will prepare the necessary products.

Rinse the celery stalks, cut off the ends, cut into thin slices. Fry for 2 tablespoons. vegetable oil for 2 minutes over low heat.

Chop the onion and garlic, add to the celery, fry for another 3 minutes.

Peel the pumpkin, cut into cubes, transfer to a saucepan with vegetables, fry for 5-7 minutes.

Add chopped tomatoes in their own juice to a saucepan. Simmer over low heat for about 5 minutes.

Then pour in the broth, add salt and black pepper, cook the soup for 15 minutes, or until the pumpkin is tender.

At the end of cooking add canned white beans and bay leaves to the soup. Bring to a boil, boil for 3-4 minutes, remove the soup from heat.

When serving, sprinkle with herbs and pumpkin soup.