- beans - 175 Grams
- celery - 100 Grams
- sea salt - 1 teaspoon
- tomatoes - 120 Grams
- Wheat bread - 100 Grams
- Bulgarian pepper - 1/2 Pieces
- carrots - 100 Grams
- ground chili pepper - 1/2 teaspoonfuls
- of vegetable oil - 20 Milliliters
- parsley - 20 Grams
This delicious soup is completely vegetarian. Preparation: Pour the beans with cold water and soak for several hours. Drain the water, put the beans in a saucepan, add 1.5-2 liters of water and bring to a boil over high heat. Reduce heat and cook for 1.5-2 hours until the bean is soft. Cut the Bulgarian pepper into cubes, cut the celery into small slices, cut the carrots into strips. Put the vegetables in a saucepan with beans, add salt, ground chili and cook for 20 minutes. Cut the onion and fry in a pan until golden brown. Lay the onion, half the boiled vegetables and beans into a blender. Stir until a consistency of puree, put back into the soup. In a blender, place the onion together with half the vegetables and beans from the soup and broth. Peel the tomatoes and finely chop, add to the soup. You can replace tomato with tomato puree. Add chopped parsley and serve soup with toasted toast.
Servings: 6