Red Bean Soup
Description
The soup is simple and quick to prepare. Do you remember that before cooking dishes with beans, you need to soak them in water for about 8 hours? If you haven't memorized this yet, now is the time to do so. It's very useful to keep in mind. I'll say right away that red bean soup is very healthy. It contains no harmful substances for the body—only the most beneficial ingredients. Try to keep the soup's sauté as simple and light as possible—do not brown it until golden crusts form, but just lightly sauté. Try to use olive oil in your cooking instead of rapeseed or other oils. It's lighter and healthier. Good luck! Serve the soup in bowls and enjoy.
Instructions
- 1
Step 1
Soak the beans (for about 6–8 hours), then place them in a pot and cover with water (5 cups). Add bay leaf, salt (1 teaspoon), and set over medium heat until boiling. Reduce heat to the lowest setting, cover with a lid, and simmer for about 1 hour and 20 minutes, until the beans are tender. Then remove the bay leaf.
- 2
Step 2
While cooking the beans, prepare the vegetables. Dice the celery root, potato, and onion. Slice the carrots into half-moons and mince the garlic.
- 3
Step 3
Pour olive oil into the bottom of a saucepan and place over heat. Then add the onion, carrot, and then the other vegetables. Simmer over medium heat for about 7 minutes.
- 4
Step 4
Do not forget to stir the vegetables periodically. Add cumin, salt, and peppers.
- 5
Step 5
Add the beans with their liquid to the sauté.
- 6
Step 6
Pour in the vegetable broth, add the lemon juice. Bring everything to a boil, then reduce the heat. Simmer the soup, stirring, for another 15 minutes.