Thick bean and vegetable soup
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ingrediencie
250 g beans 2 tbsp olive oil 1 pk onion 2 cloves garlic 1 pk leek 1 pk carrot 1/2 pk celery 1 pk bay leaf 4 pk allspice 1 tsp dried basil 1 pk zucchini 2 pk potato 2 pk tomato 1 tbsp parsley salt ground black pepper
procedure
1. Wash the beans and soak in cold water overnight. Before cooking, drain the water and add 2 litres of fresh water. Bring to the boil. After about 10 minutes, pour off the water again and add the boiling water. Add the bay leaves and boil until tender, about 30 minutes. 2. Meanwhile, heat the oil in a frying pan, add the finely chopped onion, leek and garlic. After a few minutes, add the chopped carrots and celery. Roast covered for 5 minutes. 3. Add the roasted Vegetable Recipes, allspice, dried basil to the pot with the soft beans. Stir in the diced potatoes and, after a moment, the peeled diced zucchini and seedless tomatoes. Season with salt and pepper. After 10 minutes, the soup can be set aside.
