Bean soup with peppers and potatoes

Ingredients for 4 servings

• 100 g of colorful beans (dry)
• 1 small onion
• 1 red bell pepper
• 1 teaspoon of salt
• 1/4 teaspoon of ground black pepper
• 4 tablespoons of vegetable oil
• 400 g of crushed canned tomatoes
• 2 cloves of garlic
• 1 liter of vegetable broth
• 2 tablespoons of tomato paste
• 1/4 teaspoon of chili powder (or to taste)
• a handful of fresh parsley
• 200 g of potatoes

Procedure

1. Soak the beans in water the day before.
2. Drain the beans the next day, cover with fresh water, and cook until soft.
3. In the meantime, finely chop the onion, crush the garlic, and dice the bell pepper.
4. Heat the oil in a pot and sauté the onion until golden. Add the garlic and sauté briefly.
5. Add the tomato paste, chili powder, and crushed tomatoes. Stir and simmer briefly.
6. Add the diced bell pepper and cooked beans, pour in the vegetable broth, and let it simmer.
7. Peel and dice the potatoes. Add them to the soup and cook until they are soft.
8. Season with salt and pepper.
9. Serve the finished soup in bowls and garnish with freshly chopped parsley.

Enjoy your meal!