By Haadiyah
Romanian Bean Soup
9 steps
Cook:40min
Serve this hearty, spicy soup with some wholemeal bread for a filling lunch or a main meal. This easy-to-make dish can be as hot and spicy as you like. By adding a dollop of plain yoghurt or reduced-fat crème fraîche to the dish when serving, it becomes a type of Hungarian Goulash!
Updated at: Thu, 17 Aug 2023 08:05:09 GMT
Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories233.3 kcal (12%)
Total Fat12.9 g (18%)
Carbs24.4 g (9%)
Sugars2.6 g (3%)
Protein12.1 g (24%)
Sodium797.3 mg (40%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Wash the peppers, slice in half and remove the seeds and white pith. Chop into 1cm pieces.
Step 2
Peel and dice the onion into 1cm pieces.
Step 3
Open the cans of beans and empty the contents into a colander. Rinse the beans under the tap and set to one side.
Step 4
Measure 1½ litres boiling water into the measuring jug, crumble in the stock cube and stir to dissolve.
Step 5
Turn the hob onto a medium heat and heat the oil in the saucepan. Add the onion, pepper, chilli powder and pancetta and fry until soft and the pancetta begins to crisp.
Step 6
Add the paprika and flour and mix well.
Step 7
Stir in the beans.
Step 8
Pour on the stock, stir well and turn down the heat.
Step 9
Simmer over a low to medium heat for around 20–30 minutes until the liquid reduces and the soup thickens.
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