Bean soup

Ingredients:

300 g kidney beans (white or variegated)

1 large onion

2 carrots

1 parsnip

1 small celery root

1 bell pepper

2-3 tomatoes or 200 ml tomato juice

3 tablespoons of oil

1 Leustea link

1 thyme sprig

1 liter borscht (optional, for sour)

Salt and pepper to taste

Method of preparation:

Preparing the beans:

Wash the beans and soak them in cold water for 6-8 hours or overnight.

Drain the beans and boil them in clean water.  After boiling, change the water and repeat the process 2-3 times to remove toxins and reduce bloating.

Cooking the soup:

In a large pot, fry the finely chopped onion in oil until golden.

Add the diced carrots, parsnips and celery and sauté them with the onions for a few minutes.

Add the cooked beans and diced bell pepper, then pour enough water to cover all the ingredients.

Let the soup simmer over medium heat until the vegetables and beans are well cooked (about 1 hour).

Finishing the soup:

Add the diced tomatoes or tomato juice and let the soup simmer for another 10-15 minutes.

If you want, add borscht for sourness and let the soup boil.

Season with salt and pepper to taste and add the sprig of thyme.

Serving:

Turn off the heat and add the finely chopped pine nuts.

Serve the soup warm, with fresh bread and, if desired, with hot peppers.

Bon appetit!