Winter bean soup with sausages
Description
Hearty and aromatic soup. For this soup, beans are boiled separately with vegetables. It makes sense to cook a larger quantity at once and freeze the excess. Such beans are very tasty as a side dish or in salads, much tastier than canned ones. Serve the soup hot.
Instructions
- 1
Step 1
Rinse the white beans and soak them in cold water for about four hours. Then cook them in fresh water, adding onion, garlic, and a celery stalk. Simmer gently after boiling. Do not add salt.
- 2
Step 2
Drain the beans, reserving the cooking liquid, remove the vegetables, and let the cooked beans cool.
- 3
Step 3
In a heavy-bottomed pot, lightly sauté the chopped onion in olive oil.
- 4
Step 4
Then add the diced carrots and lightly sauté. Add the chopped celery root and sauté for a few more minutes.
- 5
Step 5
Add the celery stalks.
- 6
Step 6
Heat for a couple of minutes and pour in the bean broth and stock. Bring to a boil and cook for 5 minutes.
- 7
Step 7
Add zucchini, sliced into half-circles, and hunter's sausages, cut into rounds, to the soup. Cook for 3-4 minutes.
- 8
Step 8
Add the chopped tomatoes in their own juice and chopped spinach to the soup. Season with salt to taste, add spices and a pinch of sugar. Bring to a boil, cook for a couple of minutes, then remove from heat.
- 9
Step 9
Let it steep under the lid for about 15 minutes and serve the soup hot.