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Bean soup

Bean soup


I put the beans in the water the day before.

I grated the carrots, the pepper and the onion, finely chopped it, and together with the oil I hardened them a little. In the meantime, I boiled the beans for about 15 minutes, after which I drained the water, and together with the hardened vegetables, with the washed and portioned ribs, and with the clean water, I boiled it again.

I let it boil for about 20 minutes then I added the tomato juice, I seasoned it with salt, a little pepper, thyme. When the beans were cooked, and the meat on the bone began to come off, I turned off the heat and added larch.

I served it with parsley and chopped red onions.