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Bean Soup

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 c Dried beans, soaked

  2. 1 ea Onion, chopped

  3. 2 ea Carrots, peeled and sliced

  4. 1 ea Celery stick, sliced

  5. 2 ea Tomatoes, chopped

  6. 1/2 c Olive oil

  7. Bay leaves

  8. 1 ts Salt

  9. 1 pn Pepper

  10. 1 ts Cumin

  11. 3 pt Stock

Instructions Jump to Ingredients ↑

  1. Cook the soaked beans in fresh water for 10 minutes. Drain.

  2. In a soup pot, heat the oil and gently fry the onion. Add the rest of the vegetables and the seasonings. Stir well and add the beans. Ensure that all the vegetables are covered with oil and pour in the stock. Allow to simmer till the beans are cooked and the vegetables are tender.

  3. Jack Santa Maria, ‘Greek Vegetarian Cookery’ —–

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