Bean soup with prunes
Description
Perfect for lunch. For the best, ideal consistency, use water—simply add it gradually to adjust the soup's thickness. It will be delicious and very filling, I promise. Don't be afraid of culinary experiments. The soup is ready to serve.
Instructions
- 1
Step 1
Peel the carrots and potatoes. Cut the vegetables into cubes.
- 2
Step 2
Chop the onion and garlic.
- 3
Step 3
Chop the washed green onions. Cut the prunes into small pieces.
- 4
Step 4
Bring the water to a boil and place all the vegetables into it. Cook the vegetables until done. While the vegetables are cooking, melt the butter in a frying pan, add the flour, mix well, and lightly fry.
- 5
Step 5
Add the flour and butter mixture to the soup and stir. Cook until thickened, about 15 minutes. Use an immersion blender to puree the soup. At the end, add prunes, vinegar, sugar, and spices. Cook for another 2 minutes.
- 6
Step 6
Garnish the soup with green onions.