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Ingredients
Bean Soup
- Ingredients
- 300 grams dried soybean
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 bay leaf
- 2 scallions
- 2 Red Bell pepper
- 3 Tbsps olive oil
- 2 garlic cloves
- 3 Tbsps Tomato paste
- 125 milliliters dry Red wine
- salt
- Tabasco sauce
Combine beans with about 1 liter (approximately 4 cups) of water and soak overnight.
Rinse and peel soup vegetables as needed. Peel onion and halve lengthwise. Add soup vegetables, halved onion and bay leaf to the beans and bring to a boil. Simmer, covered, for about 50-60 minutes on low heat.
Rinse and halve bell peppers, remove seeds and ribs and dice finely. Rinse and dry scallions, cut into rings. Heat oil in a pan and saute scallions briefly, add peppers and peeled garlic squeezed through a press, tomato paste and red wine and simmer, covered, for 5 minutes.
Remove onion halves, soup vegetables and bay leaf from the pot.
Add peppers and scallions to the soup and season with salt and a dash of Tabasco. Simmer for about 10 minutes and serve.