Cooking description:
This soup is prepared very simply and quickly. 40-45 minutes and an excellent first course for dinner will be ready. But this is provided that the beans have swollen well in advance. You can take any mushrooms. You just need to remember that forestry requires a fairly long heat treatment. The soup is aromatic and delicious!
Purpose: For lunch
Main Ingredient: Vegetables / Legumes / Beans / Mushrooms
Dish: Soups
Diet: Lean meals
Ingredients:
- Beans - 200 Grams (dry, white)
- Champignons - 150 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Sunflower oil - 40 Milliliters
- Potatoes - 2 Pieces
- Water - 1.3 Liters
- Salt - To taste
- Ground black pepper - To taste
Servings: 4-5
How to make Lean Bean Mushroom Soup
Prepare the ingredients for your bean and mushroom soup.
Wash the beans well and fill with cold water for 4-5 hours, you can overnight.
Start making your soup. Pour water into a saucepan and add beans. Bring to a boil. Skim off the foam and continue to cook the beans.
While the beans are boiling, peel the carrots and onions, wash and chop finely. Place in a skillet.
Pour in refined sunflower oil and fry the vegetables, stirring for 7 minutes.
When the beans are almost cooked, place the carrots and onions in a saucepan.
Then add the chopped potatoes. Season the soup to taste.
Peel the champignons, wash and chop. Add to soup.
Cook soup until all ingredients are cooked and turn off.
Lean soup with beans and mushrooms is ready. Serve with croutons or fresh bread.