Creamy Peruvian Bean Soup

Ingredients

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat the olive oil over medium heat.
3. 3.
   Add the diced onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables are softened.
4. 4.
   Add the soaked white beans, ground cumin, paprika, and dried oregano to the pot. Stir well to coat the beans and vegetables with the spices.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
6. 6.
   Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Creamy Peruvian Bean Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• White beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender. This step also helps reduce cooking time.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• Top the soup with a dollop of sour cream or Greek yogurt for added creaminess.
• Serve the soup with a side of crusty bread or cornbread for a complete meal.
• Experiment with different types of beans, such as black beans or pinto beans, to create variations of this soup.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated when ready to serve.

Serving advice

Serve the Creamy Peruvian Bean Soup as a comforting and satisfying main course. Pair it with a fresh green salad or a side of steamed vegetables for a well-rounded meal.

Presentation advice

Garnish the Creamy Peruvian Bean Soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or in a large soup tureen for a family-style presentation.