Ingredients
- 500 g canned beans (2 cans)
- 2 onions (200 g – 7 oz)
- 2 carrots (200 g – 7 oz)
- 250 ml tomato juice (1 cup)
- 1 tbsp salt
- 1 tsp pepper
- 2-3 bay leaves
- 2 tbsp vegetable oil
- 2 tbsp parsley (and or dill, lovage)
Directions
- Peel, wash, and finely slice the onions and the carrots.
- In a large pot, saute the onions and carrots on low heat for 2-3 minutes.
- Add 250 ml of tomato juice and let the sauce cook for 5 minutes.
- Drain and rinse the beans.
- Add the beans over the sauce and blend.
- Add 1 liter and a half of water (0,4 gal), 1 tbsp salt, 1 tsp of pepper, and 2-3 bay leaves, and let the soup cook for 10 minutes.
- Turn off the stove and add finely chopped parsley and lovage.
- Let the soup rest for 10 minutes before serving.
- Serve the soup hot, with fresh bread, onions, or pickles.
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