The soup with mushrooms and beans turns out to be very satisfying and aromatic. This soup can be served both for lunch and dinner. The big plus is that the dish is vegetarian.
It is necessary
- - red beans 500 g;
- - vegetable broth 2 l;
- - onions 2 pcs.;
- - dry white wine 1 glass;
- - 4 garlic cloves;
- - sage leaves 6 pcs.;
- - carrots 3 pcs.;
- - chamomile tea 1 sachet;
- - fresh tomatoes 400 g;
- - mushrooms 600 g;
- - green onions 2 pcs.;
- - vegetable oil;
- - celery 1 pc.;
- - honey 0.5 tbsp. spoons;
- - chili to taste;
- - ginger root 50 g;
- - spices to taste.
Instructions
Step 1
Soak the beans in water overnight. Peel the onion and garlic. Chop the garlic with a knife, and finely chop 1 onion. Peel the carrots and cut into small cubes.
Step 2
Peel the celery root and cut into cubes. Pass the ginger through a garlic press. Pour vegetable oil into a saucepan, fry the onion and garlic in it. Then add the beans, carrots, celery, ginger, honey, sage, chili, and spices. Then pour in the vegetable broth and wine.
Step 3
Add chamomile tea to a saucepan, bring to a boil and cook until beans are tender. Wash the tomatoes, green onions and mushrooms. Cut everything into slices. Take the second onion and cut into small pieces. Melt the butter in a saucepan and fry the prepared mushrooms with vegetables and onions.
Step 4
10 minutes before the soup is ready, combine the mushroom mixture with the beans, cook until cooked. Serve the soup with fresh herbs.
