Tomato-bean soup

Name: tomato-bean soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 leeks; 1 bag paprika green / red / yellow; 2 toe garlic; 250 g thin bacon strips; 450 g potato slices; 485 ml basis for clear tomato soup; 740 g brown beans in pot

Well-stocked Provençal tomato-bean soup.

Ingredients

Kitchen Stuff

1 blender

Directions

Clean the leeks and cut into half rings. Cut the bell pepper into cubes and squeeze out the garlic.
Fry the bacon strips in a frying or soup pan and scoop them out of the pan.
Spoon the potatoes and vegetables into the bacon fat, add the garlic and stir-fry 5 minutes.
Scoop half of the vegetables from the pan into a bowl.
Pour the "base for clear tomato soup" with water according to the instructions on the pot.
Stir in the bacon and 1 jar of brown beans with water.
Add the second pot of brown beans to the vegetables in the bowl and mix the mixture with the hand blender.
Stir in the puree through the soup. Bring the soup to the boil while stirring and boil gently for 10 minutes.