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Dark bean soup

Dark bean soup

    

Thick bean soup with vegetables. You can serve it with sour cream.

Cook

No. of servings

4

Ready in

1 h. 30 min.

Difficulty

medium

 

Categories:  Legume soups  Lactose-Free  

 

1. 

large speckled bean Banjo 5.25 oz (150 g)  bay leaf 2 pcs  salt 0.75 tsp  water 3.2 cup (750 ml)

Soak the beans in cold water for 24 hours. Pour off the water, add new in the prescribed amount, add salt, bay leaf and cook almost soft fot one hour.

2. 

carrots 3.5 oz (100 g)  potatoes 8.75 oz (250 g)

Clean carrots and potatoes. Wash and cut.

3. 

Add the vegetables to the beans and continue to cook for about 20-30 minutes, until soft.

4. 

paprika 2 oz (60 g)  leek 2 oz (60 g)

Clean the pepper and leeks, wash and cut them finely.

5. 

garlic 2 cloves  sunflower oil 3 tbsp

Clean the garlic, grate and fry in oil.

6. 

all-purpose flour / plain flour 1.5 tbsp  ground red paprika 1 tsp  ground black pepper 0.5 tsp

Add pepper, leek and fry until soft. Sprinkle with flour, ground red paprika and pepper. Mix ...

7. 

water 1.7 cup (400 ml)

...add water and cook until soft.

8. 

salt

Don't strain the mixture, but pour it into the soup together with the vegetables. Overcook and add salt.

Bon appetit!

all-purpose flour / plain flour1.5tbsp1.5tablespoon
bay leaf2pcs2pieces
carrots3.5oz100grams
garlic2cloves2cloves
ground black pepper0.5tsp½teaspoon
ground red paprika1tsp1teaspoon
large speckled bean Banjo5.25oz150grams
leek2oz60grams
paprika2oz60grams
potatoes8.75oz250grams
salt0.75tsp¾teaspoon
salt-
sunflower oil3tbsp3tablespoon
water1.2quart1150milliliters

 

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