A bowl of this red bean soup is exactly what your body needs in cold weather. It’s healthy, fast and easy to make. Once you try it you will love it!
This soup is nothing like the sweet Asian soup you might know.
First of all, this is not a sweet soup.
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Step 1: Ingredients:
1l (1 quart) Vegetable Stock
800g (1.8lb) Cooked Red Beans
2 Cloves Garlic
2 Tablespoons Extra Virgin Olive Oil
1 Medium Onion
A Handful of Fresh Parsley, washed
½ Teaspoon Caraway Seeds
Step 2: Directions:
Heat the oil in a large pot. Add finely diced onion and sauté until translucent (low – medium heat). Now add chopped garlic and caraway seeds. Sauté for a minute before adding drained beans.
Pour in the stock, add parsley and bring it to a boil. Reduce the heat and simmer for 5 minutes. Puree it until smooth.
Serve warm with a few slices of bread and sour cream (optional).
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