Bean soup

Lenten tomato and bean soup Soups are a very good dish - they warm, give strength, are easy to saturate and very appropriate for both lunch and dinner after a long day of work, when from the meal often only dry snacks. Tomato-bean soup is very simple to prepare. The main thing is to prepare beans: pre-soak it in cold water. Beans can be soaked for 2-3 hours and all night long to significantly reduce the time of its preparation! This soup is lean, but it is quite ample, as the main ingredient in it is beans. Beans are one of the most common cultures of the legume family. And it is the most important plant of agriculture in South and Central America, and one of the most ancient cultures of the world. On the territory of Russia beans came only 17-18 century, first it was grown as an ornamental plant, but over time this vegetable culture has become widely used in cooking!

Lenten tomato and bean soup Soups are a very good dish - they warm, give strength, are easy to saturate and very appropriate for both lunch and dinner after a long day of work, when from the meal often only dry snacks. Tomato-bean soup is very simple to prepare. The main thing is to prepare beans: pre-soak it in cold water. Beans can be soaked for 2-3 hours and all night long to significantly reduce the time of its preparation! This soup is lean, but it is quite ample, as the main ingredient in it is beans. Beans are one of the most common cultures of the legume family. And it is the most important plant of agriculture in South and Central America, and one of the most ancient cultures of the world. On the territory of Russia beans came only 17-18 century, first it was grown as an ornamental plant, but over time this vegetable culture has become widely used in cooking!

Ingredients:

• Beans white dry 200 g
• Carrot 1 pc.
• Tomato juice 100 ml
• Tomato paste 2 tbsp. l.
• Sunflower refined sunflower oil 3 tbsp. l.
• Parsley fresh 0.5 bunch
• Bay leaf 2 pcs.
• Pepper black ground 1 pinch
• Nutmeg ground 0.5 tsp.
• Carnation ground 0.5 tsp.
• Ground coriander 0.5 tsp.
• Asafoetida 0.25 tsp.
• Fenugreek (Shambhala) seeds 0.25 tsp.
• Salt 2 pinch

Instructions

• Step 1 To make soup you will need beans, carrots, tomato paste, tomato juice, vegetable oil, spices and herbs.
• Step 2 Beans pre-soaked for 2 hours in cold water, then pour new water and boil until ready 25-40 minutes (the bean should become soft).
• Step 3 Carrots clean and cut into small cubes.
• Step 4 In a frying pan, heat the vegetable oil and fry the spices: first laurel leaves 1-2 minutes, then all the rest - nutmeg, cloves, coriander, asafoetida and shamballa - about 15 seconds.
• Step 5 Then fry in carrot spices until cooked.
• Step 6 Put into the pan pre-cooked beans, fried carrots, tomato paste, tomato juice and add water to the desired consistency (about 1 liter).
• Step 7 Bring everything to a boil and cook for 15-20 minutes over low heat.
• Step 8 At the end, add salt and black ground pepper to taste, serve sprinkled with herbs.