RED BEAN SOUP, CABBAGE, CAULIFLOWER, RICE, NOODLES AND BLOOD SAUSAGE
Dairy Free | Restaurants | Traditional

RED BEAN SOUP, CABBAGE, CAULIFLOWER, RICE, NOODLES AND BLOOD SAUSAGE

Ingredients:

RED BEAN SOUP, CABBAGE, CAULIFLOWER, RICE, NOODLES AND BLOOD SAUSAGE

  • 300 gr. of cooked red beans
  • 2 L of bean broth
  • 1 L of mineral water
  • A dice of aged lard
  • 150 gr. round rice
  • 150 gr. wholemeal noodles
  • 200 gr. cauliflower in small pieces
  • 200 gr. green cabbage (cut in julienne)
  • 150 gr. blood sausage (diced 2 cm. and without skin)
  • A drizzle of EVOO
  1. In a large pot, add the 2L of the bean broth, the liter of mineral water and the aged lard, turn on the heat and bring to boil, then add a pinch of salt and the rice and cook for 5 minutes.
  2. Next step, add the noodles, cauliflower, cabbage in julienne and simmer for another 5 minutes.
  3. Finally add the blood sausage cubes to the pot and simmer for another 2 minutes, salt to taste, add a drizzle of EVOO and you can ready to serve the soup at the table.

ADDITIONAL TIPS:

  1. This is an ideal soup for pulse lovers. You can make it to your own by using other varieties of pulses and vegetables.

Recipe by Carme Ruscalleda #Worldpulsesday

Main Course
Dairy Free, Restaurants, Traditional

Method:

RED BEAN SOUP, CABBAGE, CAULIFLOWER, RICE, NOODLES AND BLOOD SAUSAGE

  • 300 gr. of cooked red beans
  • 2 L of bean broth
  • 1 L of mineral water
  • A dice of aged lard
  • 150 gr. round rice
  • 150 gr. wholemeal noodles
  • 200 gr. cauliflower in small pieces
  • 200 gr. green cabbage (cut in julienne)
  • 150 gr. blood sausage (diced 2 cm. and without skin)
  • A drizzle of EVOO
  1. In a large pot, add the 2L of the bean broth, the liter of mineral water and the aged lard, turn on the heat and bring to boil, then add a pinch of salt and the rice and cook for 5 minutes.
  2. Next step, add the noodles, cauliflower, cabbage in julienne and simmer for another 5 minutes.
  3. Finally add the blood sausage cubes to the pot and simmer for another 2 minutes, salt to taste, add a drizzle of EVOO and you can ready to serve the soup at the table.

ADDITIONAL TIPS:

  1. This is an ideal soup for pulse lovers. You can make it to your own by using other varieties of pulses and vegetables.

Recipe by Carme Ruscalleda #Worldpulsesday

Main Course
Dairy Free, Restaurants, Traditional

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