Bean soup with tomato paste
Description
The soup is simple and quick to prepare. To speed up the cooking time of the beans, soak them in advance for 3–6 hours in boiling water or hot water, regardless of the variety. Keep in mind that legumes triple in volume when cooked, but it's better to cook them in several changes of water, discarding the water in stages. Many people add a little baking soda, but it causes excessive foaming! Don't forget to include bay leaf, dried thyme, and other spices. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the beans in water, place them in a deep bowl, and pour boiling or hot water over them. Let them soak for at least 2 hours, or up to overnight, at room temperature. During this time, the beans will absorb almost all of the liquid. Drain the water and rinse the beans once again.
- 3
Step 3
Put the beans into a saucepan or cauldron, pour in hot water, and boil over high heat for about 15 minutes, then drain the water. Add 1.3 liters of boiling water, add salt and bay leaves, and cook the beans until done, about 40 minutes.
- 4
Step 4
Peel the potatoes, rinse them in water, and cut into medium cubes. Add to the container with the beans and boil for another 10 minutes.
- 5
Step 5
Peel the carrots and onions, rinse them in water, chop the onions into small cubes, and grate the carrots on a fine grater. Sauté the vegetables in a skillet with vegetable oil for about 3–4 minutes, then add the tomato paste and fry for another minute.
- 6
Step 6
Add the sauté with tomato paste to the pot with the boiled beans and potatoes. Cook for another 5 minutes.
- 7
Step 7
Add the chopped parsley or dill and taste the soup. If necessary, add a little dried thyme, seasonings, and cook the soup for another 1-2 minutes.
- 8
Step 8
Pour the bean soup into bowls or plates, serve with bread, croutons, or garlic rolls.