Bean soup
Description
Instead of water, you can use broth, and replace tomatoes in their own juice with fresh tomatoes and tomato paste. You can add paprika among the spices, especially smoked paprika, which works particularly well. The "Black-eyed" variety is notable for its quick cooking time for beans and has a pleasant, slightly nutty flavor. It makes the soup taste more interesting.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Soak the beans in water for 6-8 hours. Although they cook quickly, they are more easily digested after soaking.
- 3
Step 3
Drain the water, rinse the beans, and transfer them to a saucepan. Add fresh water, bring to a boil, and simmer over medium heat for 25 minutes.
- 4
Step 4
Peel the carrots and slice them into rounds; cut the onion into half-rings. Heat a skillet with vegetable oil over medium heat and sauté the carrots with the onion for a couple of minutes until golden.
- 5
Step 5
Add the sliced bell pepper and celery stalk. Fry everything together for a couple more minutes.
- 6
Step 6
After 20 minutes, wash the potatoes, peel and cut into large slices. Add to the pot with the beans.
- 7
Step 7
Add the sautéed vegetables.
- 8
Step 8
And add the tomatoes in their own juice. Bring to a boil again. Season with salt and pepper to taste. Cook over medium heat for 20–25 minutes, until the potatoes and beans are done. At the end, stir in the minced garlic.
- 9
Step 9
The black-eyed pea soup is ready, enjoy your meal!