Bell Peppers and Beans Soup

Name: Bell Peppers and Beans Soup
Yield: 3 servings
Cuisine: American
Ingredients: 210 g white beans (I used Navy beans); 6 bell peppers; 1 tsp olive oil; 1 celery stick; 1 carrot 🥕; 2 tomatoes; 3 cups boiling water or vegetable stock; 8 leaves basil; 1 tbsp salt; 1 pinch black pepper

Lina Bond @linachristmas2023

Canada

Bell Peppers and Beans Soup

Lina Bond @linachristmas2023

Saved

Ingredients

3 servings

210 gwhite beans (I used Navy beans)
6bell peppers
1 tspolive oil
1celery stick
1carrot 🥕
2tomatoes
3 cupsboiling water or vegetable stock
8 leavesbasil
1 tbspsalt
1 pinchblack pepper

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Steps

1

Cook the beans
2

Bake bell peppers on 400F for 20-30 mins until soft. Clean from skin and seeds.
3

Chop celery stick and carrot. Add to the pan olive oil and about 4 tbsp water. Cook for 5 minutes.
4

Add chopped tomatoes, water and cooked beans. Cook for 20 minutes.
5

Add bell peppers and blend. Add salt and pepper. Decorate with basil leaves.