Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, baked bean soup with egg. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Baked bean soup with egg is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Baked bean soup with egg is something that I have loved my whole life.

Heat oil in a large soup pot. Add the vegetable broth, black beans and diced tomatoes. Add the lime zest and juice and season with salt.

To get started with this recipe, we must prepare a few ingredients. You can cook baked bean soup with egg using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Baked bean soup with egg:

1. Make ready Main
2. Make ready 1 can baked bean in tomato sauce (420g)
3. Make ready 2 egg, cracked into a bowl, not beaten
4. Take Other
5. Take 200 ml water
6. Take 3 tsp white sugar

Season the eggs and scatter over the parsley before serving with crusty bread. The eggs should not touch each other. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin. Place rinsed beans into a large stock pot.

Instructions to make Baked bean soup with egg:

1. Pour baked bean with tomato sauce into frying pan, add water and sugar. Simmer using low or medium heat.
2. Add egg when gravy begins to boil. Stir the egg white and then the egg yolk. Simmer till gravy thickened.
3. Ready to serve with rice while hot.

Add water and bring to a boil. The soup can be frozen, simply adding the greens and egg after defrosting, before serving. This bean soup with lentils and poached eggs is a hearty and filling vegetarian dish that is a perfect warming lunch for winter weekdays. Serve this super soup with some crusty bread for a simple but satisfying meal. While they're poaching, make a salsa.

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