Ingredients and Proportions:
- 150 g canned kidney beans
- 50 g of bacon
- 2 stalks of celery
- 2 carrots
- 1 onion
- 2 leeks
- 1 small kale
- tomato paste
- parsley
- salt
- pepper
Difficulty: medium Preparation: 30 minutes – Cooking time: 1 hour and 40 minutes
Directions
This is a very simple dish that can be made more substantial by adding a couple of hundred grams of rice that will be cooked in the soup after bringing it to a boil. Put in a pot some chopped bacon with a bunch of parsley, add some diced carrots, a chopped onion, some pieces of celery and leeks, two teaspoons of tomato paste, two liters of water, salt, pepper and let it cook for about 1 hour and ½. Meanwhile, prepare a cabbage, cut it into strips and put it to soak in cold water. As soon as the vegetables are cooked, add the cabbage and red beans; simmer for a few moments. Remove from heat, cool the soup by placing the pot in a container half filled with cold water. Then pour it into a freezer container, close and freeze.
Note:
Tomato concentrate is obtained through an industrial process, which in fact consists of removing all the water from the fruit and therefore extracting all its other components:
sugars, salts, acids.
This method is also an excellent way of preserving the product, which is industrially vacuum-packed in a can, but which can be put in a jar and sterilized like any other type of can.
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