This hearty winter soup is full of the goodness of beans and the gentle flavour of smoked trout.
The ingredient of Smoked trout and bean soup
- 2 (150g each) smoked trout pieces (see note)
- 2 pieces lavash bread
- 1 tablespoon olive oil
- 1 red onion, chopped
- 1 red capsicum, chopped
- 400g can diced tomatoes
- 6 cups Massel vegetable liquid stock
- 350g chat potatoes, cut into 2cm pieces
- 150g green beans, trimmed, cut into 2.5cm lengths
- 2 x 420g cans four bean mix, drained, rinsed
- 2 tablespoons coriander leaves, chopped
The instruction how to make Smoked trout and bean soup
- Remove skin and bones from trout. Break flesh into pieces. Set aside. Preheat oven to 190u00b0C. Place lavash on a baking tray. Cook for 3 to 4 minutes or until crisp. Allow to cool. Break into large pieces.
- Meanwhile, heat oil in a large saucepan over medium heat. Add onion and capsicum. Cook, stirring, for 2 to 3 minutes or until tender. Increase heat to high. Stir in tomatoes, stock and potatoes. Bring to the boil. Reduce heat to medium. Cover. Cook for 5 minutes or until potatoes are just tender.
- Add green beans and bean mix. Simmer for 3 minutes or until green beans turn bright green. Remove from heat. Gently stir in trout. Season with pepper. Ladle soup into serving bowls. Sprinkle with coriander. Serve with lavash.
![](https://img.taste.com.au/uDGtSU5_/taste/2016/11/smoked-trout-and-bean-soup-29520-1.jpeg)
Nutritions of Smoked trout and bean soup
calories: 488.277 caloriesfatContent: 9 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 58 grams carbohydrates
sugarContent: 11 grams sugar
fibreContent:
proteinContent: 35 grams protein
cholesterolContent: 44 milligrams cholesterol
sodiumContent: 2387.36 milligrams sodium