Healthy Red Bean Soup
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
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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