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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!
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!

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Ingredients

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

Ingredients

Steps

1
Done

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
Done

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
Done

Stir and pour the boiled water.

4
Done

Add the canned red beans and bring everything to a boil.

5
Done

Cook for 10 minutes and blend everything until smooth and creamy.

6
Done

Add the eggs and cook for 6-8 more minutes.

7
Done

Serve the dish with some shredded parmesan on top, and the parsley and chili mixture.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

336 kcal
Calories
22 g
Protein
13 g
Fat
33 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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