Bean soup is distinguished by its unusual taste and wonderful aroma, which is unlikely to leave anyone indifferent. Preparing such a soup is very simple and no special skills are required here.
Ingredients:
- 2 cans of canned beans (in their own juice);
- 2 carrots;
- 2 garlic cloves;
- 1 stalk of celery
- 1 liter of meat broth (low-fat);
- ¼ a head of cabbage (white cabbage);
- 1 onion;
- 300-350 g of lean sausage;
- ½ glass of dry white wine;
- salt, black pepper and herbs - to taste.
Preparation:
- Peel and wash the carrots. Then it needs to be chopped with a sharp knife or beetroot grater. Peel the garlic and onion as well. Then they are cut into very small cubes.
- After that, the prepared vegetables must be poured into a hot frying pan, into which oil must first be poured. After the vegetables are fried for about 5 minutes, add the celery cut into small cubes in advance into the pan, and pour in the wine. Stir the contents of the pan well and leave to cook for another 4-5 minutes.
- Cut the sausage into small cubes and pour it into the pan with vegetables. Then you need to bring the vegetables to full readiness. If desired, along with the sausage, you can add leeks, which also need to be very finely chopped.
- Cabbage should be finely chopped or chopped. Place it in a saucepan that is deep enough and cover with broth. Then the pan is placed on a hot stove.
- After the broth boils, you need to lower the beans into it, which must be thoroughly rinsed before that. Also, the contents of the pan must be sent to the saucepan. Add the required amount of salt and black pepper, then stir the soup thoroughly.
- It should cook for a third of an hour, while the fire should be very low. When serving, chopped fresh herbs can be added to the plate. It is also recommended to serve this bean soup with croutons or black bread.
