Beans (I have a Pinto variety from TM "Mistral") - washed and soaked in cold water for 2-3 hours, preferably overnight. Then boil the beans until soft and drain the water.

For the preparation of this soup it is best to use dry mushrooms (mushroom weight after wetting 200 grams), if the presence of dry mushrooms, use fresh or frozen. So... mushrooms (in my case a mixture of dry porcini and mushrooms) put in a bowl, rinse and fill with hot water, leave to infuse. When the mushrooms have rested, put a pot of water on the stove, put the mushrooms with the water in which they were soaked, add the Bay leaves, allspice and boil until tender.

Carrots and onions cleaned and cut into... onion-half rings, carrots-straws. Sweet pepper wash, remove seeds and partitions, cut into strips.

What change in the recipe?! The most significant change is the soup on the stove. Although there are exceptions (like today) and I cook this soup in the pot, in the oven. And vegetables, of course they had not been fried... grandma laid beans, soaked mushrooms, potatoes, onions and carrots in the pot and sent into the oven. I also occasionally depart from this rule. But, I digress and will continue. So, heat the oil in a pan, arrange the onion and fry for 3-4 minutes. Then add carrots, tomato paste, pepper and diced tomatoes (after removing the skin). Fry all together

Broth put on the fire, add the beans and cook for approximately 10-15 minutes. Then put in the soup vegetables with tomato paste. Salt, pepper to taste, cook for another 10 minutes. Switch off and leave the soup to infuse. Before serving add chopped greens and enjoy!