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Zucchini and Baked Beans soup

It’s lock down time and all of us have been at home , with good food being a major source of comfort and when groceries are not so easy to get , one has to make do with what’s there in the pantry. While baking a whole wheat focaccia recently, I decided to have a soup to go with it for dinner. This soup recipe is a no fuss and extremely simply one and gets done in a jiffy and to top it all it’s really wholesome!!!

Ingredients :-

1 zucchini

1 large onion

3-4 cloves of garlic

1/2 cup cherry tomatoes

1 yellow bell pepper

1 can baked beans

1/4 cup roughly chopped coriander

1 1/2 tsp black pepper powder

Salt to taste

1/2 tsp sugar

1 tbsp olive oil

Method :-

Finely chop the zucchini, onion , garlic and the yellow pepper. In a pan heat the oil and sauté the onion and garlic till the onions are soft and translucent. Add the zucchini and pepper and cook for 2-3 minutes. Add a cup of water and add the salt and pepper. Cover the pan and allow the vegetables and water to come to a boil and then add the baked beans to it. Allow the soup to boil for another few minutes and add the cherry tomatoes and coriander. Remove from heat and allow the tomatoes to soften in the heat of the liquid and serve the soup hot with any bread of choice.

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