Spanish Bean and Pepper Soup | Heartwarming One-Pot Recipe

Name: Spanish Bean and Pepper Soup | Heartwarming One-Pot Recipe
Total time: 45 min
Ingredients: 3 tbsp Extra virgin olive oil; 2 Onion; 6 cloves Garlic; 2 Bell pepper; 1 Carrot; 1 tsp Paprika, smoked; 2 cans White bean; 1 l Vegetable broth; 1 Bay leaf; 2 tsp Lemon; Salt; Black pepper; Parsley

By Spain on a Fork · 45 min

Ingredients

Extra virgin olive oil3 tbsp
Onion2
Garlic6 cloves
Bell pepper2
Carrot1
Paprika · smoked1 tsp
White bean2 cans
Vegetable broth1 l
Bay leaf1
Lemon2 tsp
Salt
Black pepper
Parsley

Instructions

Drain and rinse the white beans. Cut the bell peppers into bite-sized pieces, finely chop the onions, roughly chop the garlic, and cut the peeled carrot into small pieces.
Heat the olive oil in a stock pot over medium heat.
After a couple of minutes, add the chopped vegetables and stir constantly. After about 5 minutes, when they are lightly sautéed, add the paprika and season with sea salt and black pepper, then stir quickly.
Add the drained beans, vegetable broth and bay leaf. Turn up to high heat and stir. Once it boils, cover the pan and lower to low-medium heat.
Simmer for 15 minutes.
Turn off the heat and remove the lid. Stir in the lemon juice and mix gently once more.
Serve in shallow bowls, garnished with fresh parsley.

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