Thick vegetable soup with beans, beets and tomatoes

Unthickened soup with roasted beetroot, canned beans, carrots, celery, onions and leeks.

Ingredients:

400 g of red beans in brine 200 g 50 g finely chopped bacon 2 l beef or smoked broth 3 pcs small tomatoes 1 pcs larger beetroot 1 pc garlic clove 1 pc of larger carrots 1 pcs larger onion 2 tablespoons of grain puree 2 tablespoons lard 1 handful of leeks bob list smoked paprika ground cumin pepper salt

Procedure:

1. Fry the bacon and diced onion in lard, when the onion turns golden brown, add the carrot rounds and celery and fry for about five minutes
2. Then pour in the broth, add the bay leaf, ground cumin, allspice, whole pepper, peeled tomatoes cut into eighths and finely chopped garlic
3. After 20 minutes, add the peeled and diced beetroot (roasted for an hour in foil coated with oil) and leek to the soup, and pour in the tomato puree
4. 5. Boil briefly, season with salt to taste, remove the spices and serve.

Recommendation:

You can also add boiled potatoes to the soup towards the end. If you like a thicker soup, add a medium-dark roux of flour and butter.

Note:

Written and photographed by Daniela Svobodová. Daniela Svoboda, Daniela Svoboda and Daniela Svoboda: Daniela likes to cook …. and write.

beets and tomatoes