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Recipe from Topfood
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1 h. 25 min
2021-09-16-rpa0yj-pexels-jeanetta-richardsonanhalt-6665961
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Updated 18.04.2022
This creamy bean soup cooks in 30 minutes. It's a simple yet soothing meal that's perfect for a busy weekday night, and is also very easy to prepare by a vegan.

Ingredients
servings

  • Olive oil
    1 tbsp.
  • Onion, diced
    1 pcs.
  • Garlic cloved, finely chopped
    4 pcs.
  • Green chili, deseeded and finely chopped
    1 pcs.
  • Ground cumin
    1 tsp.
  • Dried oregano
    1 tsp.
  • Cayenne pepper
    tsp.
  • Plain flour
    2 tbsp.
  • vegetable stock
    1 fl. oz.
  • Cannellini beans
    2 cans
  • Sweetcorn, caned, frozen or fresh
    5,5 fl. oz.
  • Juice of lime
    1 pcs.
  • Sour cream
    cups
  • Salt and pepper
    to taste

Nutrition facts per 100 g

  • Calories

    458 kcal

  • Protein

    23 g

  • Fat

    8 g

  • Carbohydrates

    78 g

Method

  • Pour in the olive oil and sauté the onions in a skillet over medium heat for 4-5 minutes, until translucent.

  • Add the garlic and green chili peppers and continue cooking for another minute until fragrant. Add ground cumin, oregano and cayenne pepper and cook for another 30 seconds.

  • Stir in the flour, then add half of the vegetable stock. Stir continuously until you have a creamy paste without any lumps, then add the rest of the stock.

  • Add beans and corn and simmer for 10-15 minutes. Stir in lime juice and sour cream and season to taste. Serve with tortilla chips or cornbread, sprinkled with extra lime wedges, chopped green chili and a drop of sour cream.

Bon Appetit!

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