Bean soup
Description
Hearty and aromatic soup. Legumes are known for their high content of plant-based protein. That's why such soups are often cooked without meat—they're still highly nutritious. I suggest preparing a bean soup without potatoes, replacing them with celery root to make the soup even healthier. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the legumes for cooking. Soak the beans for 3-4 hours. Soak whole peas for 1 hour. Split peas do not require soaking—just rinse them, like red lentils, under cold water. Bring 2 liters of water or chicken broth to a boil and add the beans. Cook until half-done, then add the peas. When the peas are almost ready, add the red lentils. Cook the lentils for about 20 minutes.
- 2
Step 2
Cut the bacon into strips, fry in oil until crispy, then place on a paper towel. In the rendered fat, lightly brown the diced onion and leek.
- 3
Step 3
Add the diced celery root and carrots. Fry, stirring, until the vegetables turn golden.
- 4
Step 4
Season the soup with salt, add sautéed vegetables and canned peas, and simmer for five minutes over low heat. Season the soup with black pepper, paprika, and savory, then add parsley. Cover the pot tightly with a lid and let the soup steep for 15–20 minutes.
- 5
Step 5
Serve the soup hot, sprinkled with fried bacon. Serve with soft grey bread or croutons.