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Bean soup

Bean soup

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  • half a kilo of beans
  • 3 red onions
  • 2 carrots
  • half a parsnip
  • a pepper
  • two rounds of celery
  • salt, pepper, bay leaves, thyme
  • a teaspoon of baking soda
  • 2 tablespoons tomato paste
  • green dill
  • 30 ml oil

Servings: -

Preparation time: less than 60 minutes


The beans are left to swell in hot water. When we see that it has gained volume, we change the water and boil it with a teaspoon of baking soda. We clean, wash and portion the vegetables. When the water starts to boil and we notice that the beans have boiled, we throw away the water and we boil the beans in clean water with salt, peppercorns, 2 bay leaves and a sprig of thyme. In a pan, in parallel, heat the oil and sauté the prepared vegetables. When they are half softened, add them to the beans. Let it boil until we see that the bean is penetrated and so are the vegetables. We match the salt. At the end we add 2 tablespoons of tomato sauce. Let it cook for another 10 minutes.

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