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.

Energy value per serving

• Calories: 140.2
• Proteins: 3.2g
• Fats: 7.1g
• Carbohydrates: 16.9g

Ingredients

• White beans: 100 g
• Potato: 300 g
• Water: 2 l
• Tomato paste: 1 tbsp
• Carrot: 1 pc
• Onion: 1 head
• Garlic: 2 clove
• Parsley: 2 sprig
• Vegetable oil: 40 ml
• Bay leaf: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Soak the beans in cold water and leave them overnight.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • Vegetable oil: 40 ml
   • Onion: 1 head

6. Add the carrot to the pan and sauté, stirring, for 5–7 minutes.

   Required ingredients:

   • Carrot: 1 piece

7. Add tomato paste to the pan, mix, and fry for another 2-3 minutes.

   Required ingredients:

   • Tomato paste: 1 tablespoon

8. Add vegetable sauté to the beans with potatoes and cook for another 3-5 minutes.

   Required ingredients:

   • White beans: 100 g
   • Potato: 300 g

9. Chop the parsley and add it to the finished soup. Salt and pepper to taste.

   Required ingredients:

   • 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.

    Required ingredients:

    • Garlic: 2 cloves