How to make
Cut all the vegetables finely. Heat a little oil and fry the onion head first with the carrot, then add the peppers. Once slightly softened, add the beans and 6 1/5 cups (1.5 liters) of hot water, in which you have dissolved the broth.
Allow the soup to boil for about 20 minutes on medium heat. In the meantime, fry the cut pieces of bacon for a short while. Beat the egg with the milk and add in 1-2 ladles of soup while stirring.
Then pour everything into the pot and thicken the soup. Season with salt and black pepper. Upon serving, sprinkle each bowl with finely chopped green onions.
