Bean and corn soup with meatballs

Name: Bean and corn soup with meatballs
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 212 ml can of vegetable corn; 40 g cherry tomatoes; 1 small onion; 1 small cloves of garlic; 1 small, red chili pepper; 1 TEASPOON Oil; 300 ml Vegetable broth; 30 g frozen beans; 50 g boiled sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 212 ml can of vegetable corn
40 g cherry tomatoes
1 small onion
1 small cloves of garlic
1 small, red chili pepper
1 TEASPOON Oil
300 ml Vegetable broth
30 g frozen beans
50 g boiled sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice

Directions

1
Drain the corn in a sieve. Put 1/4 of the corn grains aside. Wash and halve the tomatoes. Peel onion and garlic and chop finely. Clean and wash the chilli and cut into fine rings.
2
Heat 1 tsp. oil in a frying pan. Fry the onion, garlic and chilli in it. Add the stock, add the corn and simmer for about 10 minutes at medium heat. Meanwhile cook the beans for about 7 minutes in boiling salted water.
3
Heat a coated pan. Press the sausage meat as small dumplings out of the skin and fry it in the pan until it is golden brown all around, remove it. Drain the beans. Puree the soup finely with a hand blender, pass it through a fine sieve and collect the liquid.
4
Add beans and tomatoes. Season to taste with salt, pepper and lemon juice. Add the rest of the corn and the meatballs to the soup and boil for 2-3 minutes.