Bean Soup with Vegetables
Cut the onion, carrot, celery, and sweet pepper into small cubes, and the potato into slightly larger ones. In a pot, sauté the onion, carrot, and celery in oil for 5–6 minutes, add the pepper, minced garlic, paprika, and tomato paste, and heat for 2 minutes. Pour in hot water, add the potato and bay leaf, and cook for 15 minutes. Add the rinsed beans, season with salt and pepper, and cook for another 10 minutes. Mash a few spoonfuls of beans with a fork directly in the pot so that the soup becomes thicker. Sprinkle with herbs and serve.
Ingredients
- ✓Canned white beans
- ✓Potatoes
- ✓Carrot
- ✓Onion
- ✓Sweet pepper
- ✓Celery stalks
- ✓Garlic
- ✓Tomato paste
- ✓Sunflower oil
- ✓Ground paprika
- ✓Bay leaf
- ✓Water
- ✓Dill and parsley
- ✓Salt
- ✓Ground black pepper
How to cook
- 1
Cut the onion, carrot, celery, and sweet pepper into small cubes, and the potato into slightly larger ones.
- 2
In a pot, sauté the onion, carrot, and celery in oil for 5–6 minutes, add the pepper, minced garlic, paprika, and tomato paste, and heat for 2 minutes.
- 3
Pour in hot water, add the potato and bay leaf, and cook for 15 minutes.
- 4
Add the rinsed beans, season with salt and pepper, and cook for another 10 minutes.
- 5
Mash a few spoonfuls of beans with a fork directly in the pot so that the soup becomes thicker.
- 6
Sprinkle with herbs and serve.
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