Dutch brown bean soup

Dutch brown bean soup. home-cooked, drained, not canned, Raw carrots, Raw leek.

Sangeeta Taluja — adaptação

15 + 35 min · 4

Ingredients

• 650 g home-cooked, drained, not canned
• 180 g Raw carrots
• 180 g Raw leek
• 150 g Raw celeriac
• 120 g Raw onions
• 300 g Canned diced tomatoes
• 25 g Olive oil
• 3 g Paprika
• 850 g water retained in recipe; excludes discarded cooking water
• 160 g plain rye bread, without eggs, dairy or animal fat
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Use pinto beans cooked at home and drained. Dice onion, carrot and celeriac; wash and slice leek.
2. Sauté vegetables in olive oil for 5 minutes. Add paprika, canned tomatoes and measured water; simmer covered for 20 minutes.
3. Add beans, salt and pepper; simmer another 8–10 minutes. Mash a few beans to thicken and serve with 40 g rye bread per person.