How To Cook Bean Soup With Leeks, Pickled Onions And Olives - Recipe
Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Bean soup with leeks, pickled onions and olives". Delicious recipe.
Required products :
400 grams of white beans
2 carrots
2 tomatoes
3 stalks of celery
1 stalk of leek
1 sweet red pepper
5 tablespoons olive oil
1 tablespoon tomato paste
canned tomatoes
a pinch of dried oregano
a pinch of dried thyme
2 tablespoons sugar
salt and freshly ground black pepper to taste
2.5 liters of water
1 onion
2 tablespoons lemon juice
1 teaspoon vegetable oil
serving olives
Method of preparation :
Soak the beans overnight in cold boiled water. Then drain it, rinse the beans, put it in a saucepan, pour 2.5 liters of clean water and bring to a boil. When this happens, remove the foam and cook for 10 minutes on high heat. Then reduce the temperature and let the beans cook until almost done.
Meanwhile, cook the vegetables. Cut carrots into circles, peppers - into large cubes, celery - into small pieces, leeks - also into circles (you can replace with onions).
Make a cross-section of the fresh tomatoes, scald them in boiling water for a few seconds, then peel and cut into semicircles.
Peel the canned tomatoes, puree with a blender or blender, add the fresh tomatoes and tomato paste.
Stew leeks lightly in olive oil.
When the beans are almost ready, add the celery and pepper, bring to a boil, add the carrots and let the soup cook for 5-7 minutes. Then add the leeks, tomato mixture, salt, pepper, 1 tablespoon sugar and dry spices. Boil for another 7 minutes, close the pot with a lid and leave for 15 minutes.
Marinate the onions. Peel a squash, grate it and slice it. Put in a jar, put 1 tablespoon sugar, 1 tablespoon oil, lemon juice and salt.
Close with a lid, shake the jar and leave to marinate.
Serve the bean soup with pickled onions, fresh bread and olives.
Enjoy your meal!
- Soup with green beans, carrots and potatoes
- Cream of white bean soup with roasted mushrooms, onions and garlic
- Lemon soup with orzo and chickpea paste
- Pea cream soup with parmesan and egg
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