Red Bean Soup

Red Bean Soup

Cooking time: 7 hours

red beans — 250 g
broth — 1500 ml
onion — 1 pc.
carrots — 1 pc.
garlic — 2 cloves
Tomato — 2 pcs.
tomato paste — 20 g
bay leaf — to taste
vegetable oil
salt — to taste

Cooking method:

  1. Soak the beans for 6 hours. Grind onions and garlic. Rub the carrots on a medium grater. Put the tomatoes in boiling water, then — in the cold. Remove the skin. Cut into small cubes.
  2. Fry the onions, carrots and tomatoes in a pan with the addition of vegetable oil. Pour the broth into the pan. Add the beans. Salt Cook for 30 minutes. Put the onion, carrot, tomato, tomato paste, bay leaf and thyme in the pan. Stir well. Cook for 10 minutes.
  3. Pour the soup into the plate.

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