Avocado dip with blue cheese
2020-08-13 / test@t
Bean soup with tomatoes and thyme
If you don't have time at all, this soup can also be made from canned beans. But from dry - on bean broth - it turns out much, much tastier!
Ingredients
- 250 g each dry red and white beans
- 1 liter chopped tomatoes in their own juice
- 200 g cherry tomatoes
- 2 medium onions
- 1 head of garlic
- 8 sprigs of thyme
- olive oil
- 1 tsp cumin seeds
- 0.3 tsp coriander seed
- salt, freshly ground black pepper
- thyme for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Soak the beans in cold water for 8-10 hours. Then put the beans in a colander, put in a large saucepan, pour 2 liters of fresh cold water, bring to a boil, add 4 sprigs of thyme, cook for 30 minutes.
Step 2
Chop the onion and 5 garlic cloves very finely. Heat 4 tbsp. l. butter, fry the onion, stirring occasionally, 10 minutes. Add cumin and garlic, cook for 2 more minutes.
Step 3
Transfer the onion and garlic to a pot of beans, bring to a boil, cook for 30 minutes. Add tomatoes along with juice, salt and pepper. Cook for another 10 minutes.
Step 4
While the soup is cooking, chop the remaining garlic with the leftover thyme leaves. Cut the cherry in half, place the cut side up in a baking dish, sprinkle with salt, pepper and garlic with thyme. Sprinkle with oil and place in an oven preheated to 220 ° C (“grill + convection” mode) for 10 minutes.
Step 5
Pour the prepared soup into warmed bowls, put a few baked cherry halves in each bowl. Drizzle with cherry juice and olive oil, garnish with thyme sprigs and serve.
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