It’s been raining a lot lately and I find myself taking more soupy food than before. So a radical thought came to my mind and I was like ‘why not blend beans and have bean soup?!’ and so the ideas was born. Be warned that this soup is extremely thick and rich.
- 2 Tbsp cooking oil
- 1 garlic clove chopped
- 1 small onion chopped
- 1 small tomato chopped
- 1/2 Tsp Salt
- 1/2 Tsp ginger powder
- 1/2 medium capsicum chopped
- 1 small carrot chopped
- 2 C. beans cooked and drained
- A pinch of pepper (optional)
- 1 small potato chopped, boiled and drained
- 1C. warm water
Directions
In a pot, combine the first five ingredients and sauté for two minutes. Add the next three ingredients. Stir for another two minutes. Add the beans and pepper and continue stirring for another two minutes. Now add 1/2 C water and let simmer for ten minutes while stirring occasionally. Remove from fire and let cool for at least five minutes. In a blender or food processor, Combine the boiled and chopped potato with the beans. Add the remaining 1/2 C of water(you may want to add more water till you achieve your desired consistency). Return the soup on low fire and let simmer for another five minutes.
Serve hot and garnish with croutons.
Have a great weekend.
🙂
Sophie
A Kitchen In Uganda 
One thought on “Creamy Bean soup”