Bean Soup
6 servings
60 minutes
A thick, rich stew - lean but filling. Beans replace meat here and do a great job. Try to use white beans - they have a soft, creamy taste, unlike red beans.
1
Soak the beans in cold water and leave them overnight.
- White beans: 100 g
- Water: 2 l
2
Drain the water from the beans, pour them into a pot, add two liters of water, and cook until done. This can take from 30 minutes to one and a half hours depending on the variety.
- White beans: 100 g
- Water: 2 l
3
Cut the potato into small cubes and add it to the beans, also throw in a bay leaf and cook for 15-20 minutes.
- Potato: 300 g
- Bay leaf: 1 piece
4
Chop the onion and carrot into small cubes.
5
Heat vegetable oil in a pan and sauté the onion until translucent.
- Vegetable oil: 40 ml
- Onion: 1 head
6
Add the carrot to the pan and sauté, stirring, for 5–7 minutes.
- Carrot: 1 piece
7
Add tomato paste to the pan, mix, and fry for another 2-3 minutes.
- Tomato paste: 1 tablespoon
8
Add vegetable sauté to the beans with potatoes and cook for another 3-5 minutes.
- White beans: 100 g
- Potato: 300 g
9
Chop the parsley and add it to the finished soup. Salt and pepper to taste.
- Parsley: 2 sprigs
- Salt: to taste
- Ground black pepper: to taste
10
Add crushed garlic through a press. Cover the soup with a lid and let it steep for 5-10 minutes.
- Garlic: 2 cloves