Total Time: 55 minutes Serves: 4-6
Recipe From: Carolina Gelen
Ingredients:
- 1 lb or 500 grams green beans, snapped into bite-size pieces
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons tomato paste
- 7 to 8 cups water
- 1 red or yellow bell pepper, sliced in half
- 1 handful fresh parsley, plus more as needed
- 1/4 teaspoon cayenne, optional
- 1 1/2 teaspoon paprika
- 1/3 cup heavy cream
- 1 tablespoon cornstarch, mixed with 1 teaspoon water
- Sour cream for serving
Directions:
- Heat a couple of tablespoons of oil in a pot on medium heat. Sauté the onion for 3 minutes, or until translucent. Add the tomato paste and cook for 2 minutes. Add the garlic, black pepper, paprika, and cayenne, and cook for 2 minutes.
- Toss in the green beans, more oil, as needed, and a pinch of salt, and cook for 5 minutes. Pour in the water, and simmer for 20 to 30 minutes.
- Add the heavy cream and cornstarch mixture. Stir and simmer for 3 more minutes. Taste the soup and season with salt, as needed.
- Serve with freshly sliced hot peppers, a dollop of sour cream and parsley on top.