Spanish Bean and Pepper Soup | Sopa de Alubias Blancas con Pimientos
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 medium onions
- 6 cloves garlic
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium carrot
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 2 cans white beans 15.5 oz / 440 grams each
- 1 liter vegetable broth 4 1/4 cups
- 1 bay leaf
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- fresh parsley for garnish
Instructions
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Drain the cans of white beans into a colander and rinse under water, cut the bell peppers into bite-sized pieces, finely chop the onions, roughly chop the garlic, and cut the carrot (peeled) into small bite-sized pieces
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Heat a stock pot with a medium heat and add in the olive oil
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After a couple of minutes add in the chopped vegetables, mix continuously, after 5 minutes and the vegetables are lightly sauteed, add in the paprika and season with sea salt & black pepper, quickly mix together, then add in the drained white beans, vegetable broth, and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil place a lid on the pan and lower to a low-medium heat
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After simmering the soup for 15 minutes, turn off the heat and remove the lid, add in lemon juice and give it one final gentle mix
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Transfer the soup into shallow bowls and garnish with fresh parsley, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe