White Bean Soup with Chicken and Peppers

Rinse the beans, cover with 1 liter (approximately 4 cups) water and let stand overnight. The following day, drain, transfer to a saucepan, cover with 1 liter (approximately 4 cups) water and boil for about 1 hour. 

Peel the potatoes, carrots and onions and cut into cubes. Finely shred the cabbage. Remove the skin and bones from the chicken leg and cut the meat into small cubes. Heat 2 tablespoons olive oil in a large saucepan, sear the chicken pieces on all sides. Add the vegetables and sauté for about 5 minutes. Stir in the tomato paste.

Drain the beans, reserving about 1/4 liter (approximately 1 cup) broth. Add the reserved broth to the vegetables along with 250 ml (approximately 1 cup) water and simmer for 10-15 minutes. Rinse the peppers, cut in half, remove the seeds and cut into strips. Peel the garlic and finely chop. Add the peppers and garlic to the soup and season with salt, pepper, cumin and curry. Add the vegetable stock and drained beans.