2. Chop green pepper
4. Blend 3 tomatoes
5. Rinse the beans
1. Chop onion
3. Peel, chop carrots
My spices this time are: smoked paprika, bay leaves, oregano, parsley, black pepper and cumin.
Saute onions and garlic in olive oil, then add carrots and pepper.
Add beans, tomatoes, tomato sauce, broth and herbs to pot. Set to cook!
Cook in low heat for about 2.5 hrs in Dutch Oven. Add salt at the end. Serve warm:)
Red Lentil Soup with Butternut Squash
Leeks, Potatoes & Butternut Squash Soup