I love soup.
I love both European and American style soups.
Wait…. You didn’t know there was a difference?
Allow me to explain – with a story.
We had been on this side of the pond for 2 or 3 years and were living in Andorra. It was about this time of year and our golfing group had just had the ‘end of season’ tournament and lunch. We were invited back to some friends house for a light supper. She was a Scot and was making Scotch Broth. I wandered into the kitchen as she was putting the finishing touches on the soup. It looked wonderful with chunks of lamb, carrots, potatoes, and onions. I love chunky soups and was looking forward to this one.
Then she pulled out the stick blender and puréed the lot.
There you have the difference: European soups, more often than not, are puréed. American soups, more often then not, are chunky.
When European soups are chunky, like chili (chilli con carne is what it’s always called here), it may be served over rice.
I am now finished with all of the sweeping generalizations.
This is the soup I make with about 2/3’s of the beans I make in my Instant Pot.
Click here to Pin Bean and Vegetable SoupPrint
Bean and Vegetable Soup
This is a hearty, vegetable soup that keeps well and freezes well. It’s a warming lunch or light supper.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 4 cups (15oz, 900gr) peeled, chopped tomatoes, with all juices
- 1 cup (8oz, 250ml) beef broth
- 1 bay leaf
- 1 tsp paprika
- 1 tsp dried oregano
- 2 cup (15oz, 450gr) white or red beans
- 1/3 cup bulgur
- Heat oil in medium pot or small Dutch oven.
- Add onion, carrot, celery, garlic, and sauté until tender.
- Add all remaining ingredients, except bulgur and beans, cover and simmer 30 minutes.
- Add beans, bulgur and simmer 15 minutes longer.
- Remove bay leaf and serve, refrigerate or freeze.
I used the beans and broth from cooking dried beans in my Instant Pot. If you are using canned beans you may or may not want to rinse them.
To make this vegetarian, use vegetable broth rather than beef.
Keywords: hearty tomato soup, tomato vegetable soup
Remember – this is soup. Make it your own. Add more beans or more broth or different beans or beef or ham or peppers or hot sauce…. I could go on, but you get the idea.
You could even purée it.
On another note….
We are under lock-down again. To be honest, I think it should have been done last week but it wasn’t my decision to make.
It could be called ‘lock-down light’. Schools, most businesses, government offices, and factories will remain open. Restaurants, bars, gyms, and shops not considered essential will close. (There is debate on FB as to whether book stores should be classified as essential – I vote yes. Again, not my decision.) Grocery stores and bakeries are, of course, essential, as are pharmacies.
Once again we will need to print out and sign a document every time we live our property. One difference is that this time we can go a whole kilometer from the house for exercise as opposed to a half km, and we can be out for an hour!
I can walk between our house and the village 4 1/2 times for my weekly walk now. Now that I think about it…. I guess I’ll have to make that a thrice weekly walk to get my time and distance in.
This is meant to last until December 1 – or later, depending.
I’m so glad I got that second freezer.