Bean soup
CMS RECIPE DETAILS INGREDIENTS
- 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
CMS RECIPE DETAILS 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.
CMS RECIPE DETAILS 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.
Bean soup
CMS RECIPE DETAILS INGREDIENTS
- 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
CMS RECIPE DETAILS 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.