Dark bean soup

1. 

large speckled bean Banjo 5.25 oz (150 g) • bay leaf 2 pcs • salt 0.75 tsp • water 3.2 cup (750 ml)

Soak the beans in cold water for 24 hours. Pour off the water, add new in the prescribed amount, add salt, bay leaf and cook almost soft fot one hour.

2. 

carrots 3.5 oz (100 g) • potatoes 8.75 oz (250 g)

Clean carrots and potatoes. Wash and cut.

3. 

Add the vegetables to the beans and continue to cook for about 20-30 minutes, until soft.

4. 

paprika 2 oz (60 g) • leek 2 oz (60 g)

Clean the pepper and leeks, wash and cut them finely.

5. 

garlic 2 cloves • sunflower oil 3 tbsp

Clean the garlic, grate and fry in oil.

6. 

all-purpose flour / plain flour 1.5 tbsp • ground red paprika 1 tsp • ground black pepper 0.5 tsp

Add pepper, leek and fry until soft. Sprinkle with flour, ground red paprika and pepper. Mix ...

7. 

water 1.7 cup (400 ml)

...add water and cook until soft.

8. 

salt

Don't strain the mixture, but pour it into the soup together with the vegetables. Overcook and add salt.