mans top!

Home page > Recipes > Bean soup

Bean soup

Ingredients

For 4 servings

  • 500ml beef stock
  • 200g beans, soaked
  • 2 carrots, chopped
  • Parsley root, diced
  • Onion, sliced
  • 2 bay leaves
  • 2 tablespoons chopped parsley + extra for serving
  • 1 teaspoon black pepper
  • Pinch of salt
  • Olive oil for frying
  • Sour cream to serve

Preparation video

In a soup pot, fry the onion, parsley, and carrot in olive oil over medium heat, stirring occasionally. Add the beans and stir. Add hot stock. Reduce heat to low, cover with lid, boil until the beans are soft (around 20 minutes). Blend the soup with a hand blender. If desired, leave some beans whole. Add bay leaves, pepper, salt, and parsley. Boil for five minutes. Serve with sour cream and chopped parsley.



Bean soup

Preparation

Easy 1h

In a soup pot, fry the onion, parsley, and carrot in olive oil over medium heat, stirring occasionally. Add the beans and stir. Add hot stock. Reduce heat to low, cover with lid, boil until the beans are soft (around 20 minutes). Blend the soup with a hand blender. If desired, leave some beans whole. Add bay leaves, pepper, salt, and parsley. Boil for five minutes. Serve with sour cream and chopped parsley.



Bean soup

Bean soup
1h Easy

Ingredients

For 4 servings

  • 500ml beef stock
  • 200g beans, soaked
  • 2 carrots, chopped
  • Parsley root, diced
  • Onion, sliced
  • 2 bay leaves
  • 2 tablespoons chopped parsley + extra for serving
  • 1 teaspoon black pepper
  • Pinch of salt
  • Olive oil for frying
  • Sour cream to serve

Preparation

In a soup pot, fry the onion, parsley, and carrot in olive oil over medium heat, stirring occasionally. Add the beans and stir. Add hot stock. Reduce heat to low, cover with lid, boil until the beans are soft (around 20 minutes). Blend the soup with a hand blender. If desired, leave some beans whole. Add bay leaves, pepper, salt, and parsley. Boil for five minutes. Serve with sour cream and chopped parsley.