Black Bean Cream Soup With Egg and Parmesan

  • Difficulty: Medium
  • 45 minutes
  • 2 servings
Black Bean Cream Soup with Egg and Parmesan

What to cook next? How about a nice, Mexican-inspired soup. We’ve used canned black beans as its main ingredient, and we’ve mixed it with some chili, celery stick, egg, and parmesan. It’s hearty, savory, and spicy!

Ingredients Needed for Black Bean Cream Soup With Egg and Parmesan

½ cup fresh parsley, chopped
0.5 red chili pepper, thinly sliced
½ green chili, thinly sliced
1 teaspoon vegetable oil
salt
1 red onion, chopped
2 bay leaves
1 celery stick, thinly sliced
1 bell pepper, thinly sliced
1 cup water, boiled
6 ounces of canned red beans
2 eggs
½ cup parmesan, shredded

How to Cook Black Bean Cream Soup With Egg and Parmesan

  1. Add the parsley in a small bowl along with the chilies. Pour a small drizzle of vegetable oil and season with salt and pepper. Mix.
  2. Heat a saucepan over medium heat and add a bit of oil in it. Add the red onion, bay leaves, celery, and bell pepper.
  3. Stir and pour the boiled water.
  4. Add the canned red beans and bring everything to a boil.
  5. Cook for 10 minutes and blend everything until smooth and creamy.
  6. Add the eggs and cook for 6-8 more minutes.
  7. Serve the dish with some shredded parmesan on top, and the parsley and chili mixture.

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