This rich, aromatic soup with beans and mushrooms is perfect with croutons, all kinds of breads and crisps, or just with sour cream. You can use canned beans in tomato sauce instead of dry beans.
It is necessary
- - 2 liters of honey broth;
- - 100 g beans;
- - 200 g of champignons;
- - 2 pcs. carrots;
- - 1 PC. Luke;
- - 80-100 g of vermicelli;
- - 4-5 st. tablespoons of tomato paste;
- - 3 cloves of garlic;
- - 4-5 pcs. black peppercorns;
- - 3 pcs. bay leaf;
- - 1 tbsp. a spoonful of Vegetta seasoning;
- - nutmeg;
- - chili pepper (ground);
- - salt, parsley;
- - vegetable oil (for frying);
Instructions
Step 1
Soak the beans in cold water overnight. Peel the onion, chop finely, coarsely grate the carrots or cut into cubes. Pass the garlic through a press or grate on a fine grater. After drying the washed parsley, chop finely. Cut the mushrooms into thin slices.
Step 2
After draining the beans, rinse and boil in the broth until tender. Fry the onions and carrots in vegetable oil for 7 minutes, add the mushrooms and continue to fry for another 4-5 minutes.
Step 3
Put the fried mushrooms and vegetables in a saucepan, salt, then add peppercorns and bay leaves, mix and cook at low boil for 7-10 minutes.
Step 4
Then add the vermicelli, tomato paste, garlic, vegeta, chili and nutmeg, stir and cook for 5 minutes. At the end of cooking, add parsley to the soup, let it brew under the lid for 5 minutes.
