Bean Soup
45 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Ingredients overview
- 150 g white beans
- 150 g red beans
- 100 g onion
- 40 g all-purpose flour
- 20 g sweet paprika
- 1.2 l beef broth
- 1 clove garlic
- 1 tablespoon lard
- 1 teaspoon tomato paste
- ½ teaspoon hot paprika
- 2 bay leaves
- 2 tablespoons coarsely chopped flat-leaf parsley
- pepper
- salt
Rinse the beans and soak each type separately in 2 l of water for 6 hours, ideally overnight. Then salt the beans and cook each type separately almost until tender in the water they were soaked in. Drain the cooked beans and set aside.
Peel the onion and chop finely. Peel and press the garlic. In a saucepan over medium heat, melt the lard and sauté the onion until golden brown, stirring frequently. While stirring constantly, gradually add the tomato paste, sweet and hot paprika, pressed garlic, and dust everything with flour. Reduce the heat to one-third and sauté for 1 minute. Pour in the broth, increase the temperature, and add the bay leaf. Add the cooked beans, season with salt and pepper, and let simmer uncovered over low heat for 20 minutes.
If necessary, season the soup with more salt at the end. Serve sprinkled with chopped parsley.
Chef's tip
Cook the beans separately, as each type cooks for a different amount of time. You can also use ready-made soft canned beans. In that case, you will need 250 g of white beans and 250 g of red beans. You can add 150 g of diced bacon to the base with the onion. Instead of hot paprika, you can also add fresh or dried chili pepper, but add it together with the beans.
Nutritional values
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