Chadian Red Bean and Tomato Soup
A simple but deeply comforting soup of red beans cooked with onion, tomato, and a little spice. The beans soften into the broth, giving the soup a hearty texture and gentle richness.
Prep
15m
Cook
1h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 320gRed Bean (soaked overnight and drained)
- 170gOnion (finely chopped)
- 260gTomato (finely chopped)
- 10gGarlic (crushed)
- 30mlVegetable Oil
- 1pcsBouillon Cube
- 3gPaprika
- 2gBlack Pepper
- 7gSalt
- 1.2lWater
- 15gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft.
- 02
Stir in the garlic, then add the tomato and cook until the mixture starts to break down.
- 03
Add the red beans, paprika, black pepper, salt, bouillon cube, and water. Bring to a full boil and boil vigorously for 10 minutes.
- 04
Bring the soup to a boil, then reduce the heat and simmer gently until the red beans are fully tender and the broth has a hearty body.
- 05
Stir in the fresh parsley just before serving.
- 06
Serve the soup hot.
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