Bean soups are so satisfying that they may not even reach the second. After all, they contain a large amount of protein. Yes, and preparing such soups is easy if you know some of the nuances.
500 gr – Beans
2-3 pcs – Potatoes
3 l – Water
0.25 cups – Rice
1 pc – Onion
1-2 pcs – Carrots
Wheat flour – 1 tbsp. l.
Vegetable oil – 30 gr
Salt – to taste
Pepper – 0.25 tsp
Greens – to taste
In the evening, wash and soak the beans. Then let it simmer for 50-60 minutes.
Potatoes must be peeled, washed, and cut into cubes.
Peel and wash onions and carrots. Onion cut into cubes, carrots into strips, or grate on a coarse grater.
Boil water in another saucepan, and add beans. Boil. Add potatoes, rice, half a carrot, and onion to the prepared beans in a saucepan. Cook for 20 minutes.
Heat up the pan, and pour vegetable oil. Fry until golden brown the second part of the carrots and onions, stirring occasionally, over medium heat for 4-6 minutes.
Add flour, and simmer, stirring, for 1 minute.
Add roast to the soup. Add salt and pepper to taste. Cook bean soup with frying for 5-10 minutes.
Wash and finely chop the greens. Add greens to soup. Peasant bean soup is ready.