Peasant Bean Soup
by Editorial Staff
A homemade, hearty soup with beans and rice is so delicious. I recommend a healthy soup for lunch because beans are good for the heart.
Ingredients
- Beans – 300-500 g (to taste)
- Potatoes – 2-3 pcs. (taste)
- Water – 3 l
- Rice – 0.25 cups
- Bulb onions – 1 pc.
- Carrots – 1-2 pcs.
- Wheat flour – 1 tbsp
- Vegetable oil – 30 g
- Salt to taste
- Pepper – 0.25 teaspoon
- Greens to taste
Directions
- The ingredients for the bean soup are in front of you.
- In the evening, wash and soak the beans. Then boil until tender, about 50-60 minutes.
- Peel, wash, and cut the potatoes into cubes.
- Peel and wash the onions and carrots. Cut onion into cubes, carrots into strips, or grate on a coarse grater.
- Rinse the rice.
- Boil water in another saucepan, add beans. Boil. Add potatoes, rice, half carrots, and onions to the finished beans in a saucepan. Cook for 20 minutes.
- Preheat a frying pan, pour in vegetable oil. Fry the second part of carrots and onions until golden brown, stirring occasionally, over medium heat for 4-6 minutes.
- Add flour, simmer, stirring occasionally, 1 minute.
- Add frying to the soup. Add salt and pepper to taste. Cook the bean soup for 5-10 minutes.
- Wash and chop the herbs.
- Add herbs to the soup.
- Peasant bean soup is ready.
Enjoy your meal!
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