Description
A rich and flavorful bean soup inspired by the renowned El Bulli restaurant, combining various beans with aromatic spices for a unique taste experience.
Ingredients
Scale
- 1 cup mixed beans (such as black beans, kidney beans, and chickpeas)
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Soak the mixed beans overnight in water.
- In a large pot, heat olive oil over medium heat and sauté the onion, garlic, carrot, and celery until softened.
- Add the soaked beans, vegetable broth, cumin, smoked paprika, salt, and pepper to the pot.
- Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until beans are tender.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro.
Notes
- For a creamier texture, blend a portion of the soup before serving.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or spices to suit your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg