Description
This soup was born very spontaneously, of those products which lay on a residual principle ))) the Result exceeded my expectations! I want to share with you. Maybe someone has the same set in the fridge stale )))
Ingredients
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Water
3 l
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Beans
1 cup
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Fat
150 g
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Potatoes
4 piece
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Carrots
1 piece
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Celery root
0.5 piece
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Ginger
1 tsp
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Onion
1 piece
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Tomatoes in own juice
400 ml
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Greens
-
Sunflower oil
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Salt
-
Black pepper
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Bay leaf
2 piece
Cooking
Beans "black eye" does not require soaking, so its rinse and cover with water. Bring to boil, remove the foam, cook for 10 minutes over high heat, and there are two options. If you are confused by the dark color of the broth, then drain the water, cover and simmer 60 minutes. I didn't do it because the broth is more intense, plus we will add tomatoes. So I just lowered the fire.
To prepare the vegetables. Cut the potatoes into cubes and cover with water. Carrots and celery cut into strips, onion cut into cubes, ginger RUB on a small grater.
Bacon cut into strips and fry in a dry pan until it will turn brown. Place on a plate.
In a pan, where roasted bacon, add oil and a minute to fry the ginger.
To ginger add the carrots and celery. Fry for 5-7 minutes.
With tomatoes remove the skin and slice.
After 60 minutes of simmering beans, add the potatoes, pre-drain the water. After 10 minutes, as sauce to boil the potatoes, add the carrots and celery, and need salt. Cook for another 10 minutes. While cooking potatoes, fry onion.
To the onions add the tomatoes with their juice and stew for a few minutes.
Now add to the pot the bacon, onion, tomatoes, ground pepper, Bay leaf, parsley. Bring to boil and turn the heat off. The soup is ready. Bon appetit!
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