Quick Cream Of Bean Soup Recipe

Name: Quick Cream Of Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 slices bacon cut into small pieces; 1 onion chopped; 2 cloves garlic minced; 1 can beans cooked; 1 potato peeled and cut into cubes; 2 teaspoons tomato puree; dried thyme or Some fresh; 6 cups water; salt; pepper

Servings: persons

2 tablespoons olive oil
3 slices bacon cut into small pieces
1 onion chopped
2 cloves garlic minced
1 can beans cooked
1 potato peeled and cut into cubes
2 teaspoons tomato puree
dried thyme or Some fresh
6 cups water
salt
pepper

1
Saute bacon in olive oil until brown.
2
Add onion and garlic, saute for few minutes.
3
Add potato, tomato puree and thyme.
4
Drain beans and rinse under running water, add to the vegetables in the pot.
5
Add water, cover the pot and cook 15 -20 minutes or until potato is tender.
6
Remove thyme (if fresh) from the soup, cool slightly.
7
Mix the soup in a blender until smooth, season with salt and pepper.
8
Serve with croutons or toasted slices of black bread.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 slices bacon cut into small pieces, 1 onion chopped, 2 cloves garlic minced, and more.

Yes, Quick Cream Of Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Cream Of Bean Soup

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