Bean soup with eggplants
Description
The soup is simple and quick to prepare. I suggest making a soup with eggplants and beans. You can make it with any meat, thick and hearty. Or you can make it light and nutritious, without meat, as I did, using chicken broth. You can use canned beans for the soup. However, add them at the end of cooking.
Instructions
- 1
Step 1
Prepare the ingredients for making the soup.
- 2
Step 2
Rinse the beans and cover with cold water for several hours to let them soak. Preferably overnight.
- 3
Step 3
Then place the beans in a pot and pour in the broth. Put on the stove and begin cooking the soup. Bring the beans and broth to a boil, skim off the foam.
- 4
Step 4
Meanwhile, peel and wash the onion and carrot, then finely chop them. Place them in a frying pan with sunflower oil.
- 5
Step 5
Slightly sauté these vegetables until the onion becomes translucent.
- 6
Step 6
Add the sautéed onion and carrot to the pot with the beans and broth.
- 7
Step 7
Peel the potatoes, wash and cut into cubes. Add to the pot and continue cooking the soup until almost done.
- 8
Step 8
Wash the eggplant, peel and cut into small cubes.
- 9
Step 9
When all the soup ingredients are almost ready, add the sliced eggplants. Season the soup with salt and pepper.
- 10
Step 10
Simmer the soup for another 7-8 minutes and turn off the heat.
- 11
Step 11
The soup is ready. Let it cool slightly and serve at the dining table.