Bean soup with tomato paste.
1 cup butter beans
1 long carrot
2 tbsps tomato paste
2 tsps vegetable base
1/2 cup white basmati rice
10 cups water
2 tbsps olive oil
1 cup onions, chopped
2 <span class="measurestring" title="large (3" to 4-1/4" dia.)">large</span> potatoes without skin
Add potatoes and rinsed rice to the water and start to boil. Meanwhile, grate the carrot and chop the onion.
Add olive oil to the heated skillet over medium heat, then add onions and carrots. Stir and cook for 3-5 minutes until soft.
Add butter beans, half of the onions and carrots from the skillet and little bit of liquid from boiling potatoes to the blender and blend until smooth.
Add the rest of the carrots and onions, blended ingredients, tomato paste, and bouillon base to the potatoes (make sure they already soft) and boil for another 5 minutes. Voila.
in 1 serving of Bean Soup.
, 72% carbs, 9% protein.
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