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Monastery Style Bean Soup

Maria KostoffMaria Kostoff
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Monastery Style Bean Soup
03/05/2013
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Preparation15 min.
Cooking60 min.
Тotal75 min.
Servings2
"Hungry for a really yummy bean soup? Make it monastery-style!"

Ingredients

  • beans - 12.5 oz (350 g)
  • carrots - 1 - 2
  • celery - ½ head
  • onions - 1 head
  • oil - 1 cup
  • tomatoes - 3
  • spearmint - a few fresh leaves
  • parsley - ½ bunch
  • paprika
  • black pepper
  • salt - to taste
measures

How to cook

Soak the beans in cold water for at least 4-5 hours. Then pour 12 1/2 cups (3 liters) of water over them and bring to a boil. Once boiling, allow to cook until slightly softened.

Add the oil and finely chopped carrots, celery and onions. Approximately 15-20 minutes before taking it off the heat, add the diced tomatoes along with the chopped spearmint leaves.

Salt and freshen it up with chopped parsley. If desired, add paprika and black pepper.

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