This nutritious bean soup is prepared with the addition of ginger root, which gives the dish a special spicy taste. Aromatic spices and garlic also make vegetable bean soup more interesting.

Summary

Ingredients

• Dry beans – 80 g
• Potatoes – 160 g
• Onions – 120 g
• Carrots – 70 g
• Fresh ginger (root) – a piece of 1.5-2 cm
• Garlic – 1-2 cloves
• Tomato paste – 1 tbsp
• Salt – 0.5 teaspoon
• Ground coriander – 0.25 teaspoon
• Cumin (cumin) – 0.25 teaspoon
• Dried oregano – 0.25 teaspoon
• Sugar – 0.25 teaspoon
• Ground black pepper – on the tip of a knife
• Vegetable oil – 2 tbsp
• Dill herbs for serving – optional
• Water – 1.5 l

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Instructions

1. Fill the beans with clean water overnight.
2. Rinse the beans, cover with water in a saucepan and bring to a boil. After boiling, remove the foam and cook over low heat for about 30 minutes, until the beans are tender.
3. Peel the onion and cut it into small cubes. Peel and dice the carrots.
4. Heat 1 tablespoon in a skillet. a spoon of vegetable oil put chopped onions and carrots. While stirring, sauté the vegetables until soft over medium heat for 3-4 minutes.
5. Peel the ginger and garlic, finely chop.
6. In a separate skillet, heat the remaining vegetable oil (1 tablespoon), add chopped garlic and ginger. Fry for 1 minute over medium heat.
7. Peel the potatoes cut them into small cubes.
8. Add chopped potatoes, sauteed onions, carrots, and garlic with ginger to a saucepan with beans. Bring to a boil and simmer over low heat for 10-15 minutes, until potatoes are tender. At the end of cooking add tomato paste, add salt, sugar, coriander, cumin, oregano. While stirring, bring to a boil and remove from heat.

Enjoy your meal!