Bean Soup
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I want to offer you a delicious soup, which we make in Greece in winter time. Legumes are very popular here, that's why every week, once a week, on my table there is a dish of beans or peas, or fava, or chickpeas. The soup is prepared without the usual "the usual overcooking" and without potatoes, which doesn't compromise the fullness of flavor! Cook this soup and serve it with olives and feta, or delicious Russian pickles, or pickled herring!!! It all goes very well with this soup! Oh, and bread... Fresh white bread with crispy crust...
Ingredients for thick bean soup:
- Red Hot Pepper
- Onion (large) - 1 pc
- Olive oil - 80 g
- Water
- Sugar - 1.5 teaspoon
- Tomato juice - 400 g
- Black pepper
- Petiole celery (you can use celery greens) - 4 pcs
- Beans (white, medium size) - 250 g
- Carrots - 2 pcs
How to cook thick bean soup step by step with photos
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Soak the beans in water and leave for the night. The next day we rinse the beans, put them in the pressure cooker, pour 3 fingers of water over them, close the lid and simmer for 15-20 minutes. If you do not have pressure cooker, cook beans in a regular pot until they become soft and close to boiling - about 1.5 hours. |
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Add olive oil to boiled beans. |
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Roughly chop onions and carrots and add to the beans. If you are using celery stalks, you may want to add them now, chopping them into half rings. |
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Add the tomato juice, spices and cook until the carrots are soft, about 20-25 minutes. |
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If using celery greens, add them 5-10 minutes beforehand. until ready to serve. |
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Soup is ready. Bon appetit!!! |
Black Pepper, Tomato, Sugar, Onions, Olive Oil, Tomato Juice, Carrots, Water, Beans, Celery, Green Beans, Soups, Hot Soups
