Spicy bean soup

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Ingredients

Adjust Servings:
3 l water
1600 g mixed beans canned
1200 g diced potatoes cooked
1000 g crushed tomatoes
800 g root vegetable strips frozen
800 g corn
50 g rapeseed oil
40 g vegetable bouillon powder
40 g sugar
30 g crushed garlic
30 g lemon juice, unsweetened
6 g cumin
6 g crushed black pepper
6 g iodised salt
3 g dried oregano
40 g parsley frozen

Nutritional information

368,14 kJ / 87,99 kcal
Energy
1,63 g
Fat
0,21 g
Saturated fat
12,95 g
Carbohydrates
3,19 g
Fiber
3,54 g
Protein
0,51 g
Salt
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Spicy bean soup

Ingredients

Directions

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Portion size: approx. 400 grams
Yield from 20 portion recipe: 7.950 kg

Vegan

Allergens: no allergens
Menu labels: Vegan, Dairy-Free, Gluten-Free, 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.

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Lentil masala soup
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Forest mushroom sauce
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Lentil masala soup