Ingredients
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3 l water
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1600 g mixed beanscanned
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1200 g diced potatoescooked
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1000 g crushed tomatoes
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800 g root vegetable stripsfrozen
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800 g corn
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50 g rapeseed oil
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40 g vegetable bouillon powder (no gluten or cellery)
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40 g sugar
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30 g crushed garlic
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30 g unsweetened lemon juice
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6 g cumin
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6 g crushed black pepper
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6 g iodised salt
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3 g dried oregano
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40 g parsleyfrozen
Directions
Portion size: approx. 400 grams
Yield from 20 portion recipe: 7.950 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains garlic
Carbon footprint per portion (400 g): 0.3 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Place all ingredients except the parsley in a pot and simmer over low heat for approximately 30 minutes. Add the parsley. Taste to check the flavour.
Does your kitchen use the cold preparation method? The cold preparation recipe for the spicy bean soup can be found here.
