The bean and vegetable soup is a simple and delicious recipe that will captivate you with its flavor, besides being very budget-friendly. I'm sure you'll enjoy it to the fullest.
This dish is iconic and loved for its comforting and nutritious taste.
Since ancient times, this recipe has been part of the Guatemalan table, passed down from generation to generation as part of the region's culinary identity.
Bean and Vegetable Soup
Ingredients
4 cups of Chicken broth
2 cups of Canned white beans, rinsed and drained
1 Onion
1 Bell pepper
1 Jalapeño
3 Peeled garlic cloves
3 Tomatoes
2 Carrots
4 Potatoes
1 Celery stalk
1 cup of Cut pumpkin into cubes
6 cups of Chicken broth
2 tablespoons of Oil
½ cup of White wine
1 Fresh thyme sprig
¼ cup of Fresh cilantro
¼ cup of Fresh culantro
1 cup of Spinach leaves
1 teaspoon of Ground cumin
1 teaspoon of Ground oregano
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Pour one cup of the beans into a container, mash them with a potato masher, and set aside.
Step 2 : Finely chop the onion, garlic, bell pepper, chilies, and set aside.
Step 3 : Cut the tomatoes, potatoes, carrots, celery into medium cubes, set aside the vegetables.
Step 4 : In a pot, place the chicken broth over high heat. When boiling, add the pumpkin and the rest of the chopped vegetables, cover, and let cook for 15 minutes.
Step 5 : In a skillet, sauté the onion and garlic in oil for 1 minute, then add the wine, bell pepper, and chilies, stirring until the wine reduces slightly.
Step 6 : Once the sofrito is ready, pour it into the pot, stir, and let it boil for 5 minutes.
Step 7 : Add all the beans and the remaining ingredients, cooking on low heat for 10 minutes.
Step 8 : Turn off the soup and let it rest for 5 minutes. Ready to serve.
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