Soup with Beans and Mushrooms
This hearty soup with beans and mushrooms is a perfect dish for a chilly day. The soup is simmered until all the flavours meld together and the vegetables are tender. The soup is served hot, garnished with fresh herbs and a dollop of sour cream.
Equipment
- 1 Skillet
- 1 Pot
Ingredients
- 1 cup Romano (cranberry) beans soaked overnight
- 300 g Brown mushrooms or any other kind of mushrooms
- 1 Onion
- 1 Small carrot
- 2-3 Bay leaves
- Black pepper
- ½ tspn Paprika
- 1 tspn Dried parsley, chives, coriander
- Fresh parsley, dill, cilantro, green onions
Instructions
Method of preparation:
- Soak the beans overnight and strain them the next day.1
- Fill ¾th of the pot with water and bring the water to a boil. Add beans, reduce the heat to medium and boil them for about one hour.2
- Chop finely onion and garlic, and grate carrots.
- Preheat the frying pan, add vegetable oil and reduce the heat to medium. Sauté onion, garlic, and carrots for about 5-7 minutes. Put aside.
- Slice the mushrooms.3
- When the beans become tender, add the fried onion and carrots, as well as sliced mushrooms to the broth. Add dried parsley, chives, coriander, and black pepper. Continue to boil on low heat for about 20 minutes.
- Once the soup is ready, add salt to taste and sprinkle your soup with chopped green parsley, dill, cilantro, or spring onions.
- Serve warm.4
Notes
Tip 1: Soaking beans helps them to cook faster and makes them easier to digest.
Tip 2: Add a piece of fresh onion and bay leaves to the boiling water for a better taste.
Tip 3: We sliced mushrooms into large pieces as we wanted the mushrooms to look chubby and quite noticeable in the soup.
Tip 4: The soup tastes great as is, however, if you add a spoon of sour cream to the plate the taste becomes a little sourer.