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Butterbean Soup With Tomato Salsa Recipe

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1 vote | 1500 views
Servings: 1

Ingredients

Cost per recipe $9.83 view details
  • 1 x 400 gram tin butterbeans, liquid removed and rinsed
  • 1 x Green chilli pepper
  • 1 x Carrot, finely minced
  • 1 x Leek, white of
  • 1 x Onion, diced
  • 2 x Cloves garlic, crushed
  • 4 x Rashers rindless smoked bacon, diced
  • 1 tsp Coriander seeds, crushed
  • 1 tsp Cumin seeds
  • 375 ml Chicken stock
  • 2 Tbsp. Extra virgin olive oil Salt and pepper
  • 6 x Tomatoes, seeded and minced
  • 1 can Kidney beans, minced
  • 1 x Red onion, finely minced
  • 1 ounce Coriander, fresh
  • 1 ounce Basil, fresh
  • 1 x Juice of lime
  • 1 Tbsp. Extra virgin olive oil

Directions

  1. For the soup: Heat a large pan and dry fry the cumin and coriander seeds. Crush in a pestle and mortar till a pwdr.
  2. In the same pan add in the extra virgin olive oil, onion and garlic and sweat. Add in the chilli pepper, leek and carrot, then the bacon and grnd spices and cook for 1-2 min. Then add in the butterbeans and stock and bring to the boil, simmer for 10 min. Puree the soup in a food processor or possibly pass through a sieve.
  3. Serve with creme fraich and flat leaf parsley.
  4. For the tomato salsa: Mix all the diced ingredients together, season with salt and pepper and drizzle with extra virgin olive oil. Serve with the soup.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1765g
Calories 907  
Calories from Fat 210 23%
Total Fat 24.11g 30%
Saturated Fat 3.18g 13%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2121mg 88%
Potassium 3559mg 102%
Total Carbs 147.96g 39%
Dietary Fiber 51.2g 171%
Sugars 41.93g 28%
Protein 41.81g 67%

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