Lean food, regardless of the scarcity of the products used, can also be tasty and varied. One of these dishes is lean bean soup. It is permissible to cook it from any variety of this product, but dry beans are most suitable. Its color does not matter either, but you should know that red varieties are more nutritious than white ones.
The lack of meat products in the soup is replenished with mushrooms. The usual mushrooms or any other types will do. It is the mushrooms that make the soup incredibly aromatic and rich in taste, therefore, they are one of the main ingredients after beans.
Ingredients:
White beans - 250 gr.
Champignons - 200 gr.
Bulb onion - 1 pc.
Carrots - 1 pc.
Garlic - 1 clove
Vegetable oil - 2-3 tbsp.
Greens - a bunch
Salt to taste
Ch.m. pepper - taste
Dried thyme - pinch
Water - 2 liters.
How to cook:
1. First, boil the beans separately from the soup. To do this, soak it in water in advance for 6 hours, then rinse it, put it to boil. The cooking time for legumes is approximately 60 to 90 minutes. Towards the end of the process, add salt to the water.
2. Throw the finished beans on a sieve or colander, rinse with running water.
3. Peel the potato tubers, chop into medium sized cubes or strips.
4. Place a saucepan of a suitable amount of water over an overhead heat. After boiling, season with salt, add the potato slices. At the same time, you can load the finished beans.
5. Simultaneously prepare a vegetable sauté. Peel the root vegetables from the top layer, rinse, chop the onion into squares, carrots - in small strips, using a grater.
6. Fry the carrot-onion mixture in an oil skillet until soft, about 3 minutes.
7. Wash the champignons thoroughly, cut into large segments so that the mushrooms are well felt in the finished dish. Fry them in a separate skillet with enough oil for 2 minutes. Do not cover the container during frying so that the juice released from the mushrooms evaporates. Rub the mushrooms lightly with salt.
8. Put the sautéed vegetable into the saucepan with the soup at the moment when the potatoes become soft. Add the fried mushrooms at the same time. Keep the dish for another 3 minutes on high heat so that it boils. Finish with the chopped parsley. Add missing spices as needed.
9. After removing from the stove, leave the soup covered for the next 5 minutes, so that the flavors of all the components intertwine with each other, forming an ideal flavor composition.
Bon Appetit!
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