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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Paul’s Spicy Vegetarian Three Bean Soup
Sunday, October 30, 2022 @ 6:29 AM

In this first recipe on this brand-new blog, Paul Whitelock offers us a vegetarian/vegan thick soup which he tried for the first time yesterday, 29 October 2022. Paul had been working outside in the garden and it was a little chilly, so he fancied something warming. He had three jars of different coloured beans in the pantry and this is what he came up with.

 

Paul’s Vegetarian Spicy Three Bean Soup

(also suitable for vegans)

 

Preparation Time: 10 mins

Cooking Time: 20 mins

Total Time: 30 mins

Yield: 4 persons

 

Ingredients

Spices – 1/2 tsp. of each – cumin, coriander, onion powder, garlic powder, chili powder; salt and pepper to taste.

1 can/jar black beans

1 can/jar pinto beans

1 can/jar white beans

1 can of water

1 sm can of sweetcorn

 

Method

  1. Add the spices to a pan.
  2. Pour the remaining ingredients into the pan
  3. Bring to the boil, then simmer for 20 minutes.
  4. Serve with rustic bread, wholegrain rice or a small green side salad.
  5. A glass of vino tinto or a bottle of cerveza negra suits this dish well.

 

© Paul Whitelock

 

Tags: soup, three bean soup, pinto beans, white beans, black beans, recipe, vegetarian, vegan



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