- Red beans - 360 Grams
- Bay leaf - 2 pieces
- Olive oil - 2 items. spoons
- Carrot - 1 piece
- Celery root - 0.5 Pieces
- Potatoes - 1 Piece
- Onions - 1 Piece
- Garlic - 4 Teeth
- Vegetable broth - 500 milliliters
- Lemon juice - 1 teaspoon
- Ground red and black pepper, salt, cumin, - - To taste
- Parsley - - To taste
Soaked beans (soak for about 6-8 hours) put in a saucepan and pour water (5 cups), add bay leaf, salt (teaspoon) and put on medium heat, bring to a boil. Remove fire to a minimum, cover and cook for about 1 hour and 20 minutes until the bean is soft. Then remove the bay leaf. During the preparation of beans, you should prepare vegetables. Root celery and potatoes and onions cut into cubes. Carrots cut into crescents, chop the garlic. At the bottom of the pot, pour olive oil and put on fire. Then add the onions, carrots, and then other vegetables. Stew them over medium heat for about 7 minutes. Do not forget that vegetables should be stirred periodically. Add cumin, salt, peppers. In the frying, add the beans along with the liquid. Pour in the vegetable broth, add the lemon juice. All bring to a boil, then reduce the heat. Boil the soup stirring, for another 15 minutes.
Servings: 6-7