Bean and grain soup
6 servings
600 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Soak the chickpeas in cold water for at least 12 hours. After that time, rinse the chickpeas well. Then put the broth or water on the fire.
- Chickpeas: 300 g
- Vegetable broth: 1.5 l
2
Clean the onion, carrot, and celery, and chop them finely. Take about 10 cm of the leek stalk and cut it into rings.
- Onion: 0.5 head
- Carrot: 1 piece
- Celery leaves: 1 piece
3
Pour oil into an empty pot and place it on the heat. Add onion, carrot, and celery, and sauté them over low heat until the onion is soft. Add broth and chickpeas to the vegetables. Bring the soup to a boil and add bay leaf, rosemary, and tomato sauce.
- Olive oil: 3 tablespoons
- Onion: 0.5 head
- Carrot: 1 piece
- Celery leaves: 1 piece
- Vegetable broth: 1.5 l
- Chickpeas: 300 g
- Bay leaf: 2 pieces
- Tomato sauce: 60 g
4
Cook the soup on low heat for 2–2.5 hours, stirring occasionally and adding broth if needed. Remove the bay leaves and rosemary 5–10 minutes before it's done. Season with salt and pepper to taste.
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
