BEAN SOUP, a meal in a bowl!
Pascale's kitchen: Warming up the new year
I thought I would suggest that you prepare a few dishes for a festive dinner alongside interesting cocktails for a fresh start.
By Pascale Perez-Rubin, Jerusalem Post , December 30, 2020
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| Bean soup. (Photo credit: Pascale Perez-Rubin) |
Makes 6 to 8 servings.
Ingredients: 500 gr. (3 cups) white beans, soaked the day before and filtered
10 cups water
6 Tbsp. olive oil
1 onion, chopped thinly
3 beef bones
1 bone marrow
2 carrots, cut in half slices
2 heads of celery, cut into 3-cm. pieces
3 small hot peppers, whole
3 ripe tomatoes, cut into small cubes
2 heaping Tbsp. of tomato paste
2 peeled potatoes cut into medium-sized cubes
1 tsp. salt
½ tsp. black pepper
1 Tbsp. sugar
2 Tbsp. chicken soup powder
2 Tbsp. onion soup powderTopping:
¼ cup chopped parsley
Directions:
Place
the beans in a wide and deep pot, pour water on top and bring to a boil
on medium heat. Remove the foam that forms and keep it on the side.
In a separate wide and deep pot, warm the olive oil and fry the onion with the beef bones until they change color.
Add
the rest of the ingredients, mix and steam for a few minutes and pour
in the beans with the liquids and mix and bring to a boil again. Lower
the flame to the lowest setting and cook for two-and-a-half to three
hours until the beans soften.
If
you’re interested in thickening the soup more, continue cooking for
another hour on a very low flame. Occasionally mix the soup well. Taste
and adjust flavor as desired.
Serve hot and top with parsley or basil leaves alongside rustic bread.
Level of difficulty: Moderate, Time: 3-3.5 hours, Status: Meat
Enjoy!
Sputnik Ones Notes: I am an amateur cook and love these simple easy to make recipes from readily available ingredients
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