Canned bean soup in a slow cooker
Composition / ingredients
6
servings:
Cooking method
Peel and slice the potatoes. Turn on the Baking program for 35 minutes, pour vegetable oil, warm up for 5 minutes. Then put the onion in the oil, fry until transparent. Grate the carrots and add to the onion, fry for another 5 minutes. Add 1 tablespoon of tomato paste and chopped potatoes, simmer stirring until the end of the program.
Next, add the canned beans (together with the liquid, if the beans are red, it will give color) and add water to the desired density. Put the bay leaf, red hot pepper, paprika, dry basil, salt and turn on the "Stewing" mode for 30 minutes, close the lid. At the end of the program, add chopped garlic and fresh cilantro. Let it brew a little! The soup is ready!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Ground red pepper - 318 kcal/100g
- Paprika - 289 kcal/100g
- Canned beans - 99 kcal/100g
