Potato soup with legumes

There are a lot of beans and potatoes in the soup, so it is hearty without meat. My broth turned brown because of the red and brown beans. If you want a clear broth, then you can use only white beans or boil the beans separately in water until ready. Then drain the water, rinse the beans. And put it in the broth along with the potatoes. In addition to or instead of beans, you can add any legumes to the soup: peas, lentils, chickpeas. But in this case, look at the processing and cooking features of the selected legumes to determine at what point to add them to the soup and how much to cook.

Maria

Recipe author

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Composition / ingredients

servings:

Vegetable broth

1.5

Beans (single color or mixed)

200

Potatoes

Carrots

Onion

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 8 % 1 g

Carbohydrates 69 % 9 g

61 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients. To prepare potato soup with legumes, we will need: vegetable broth or water, potatoes, carrots, onions, beans (I have a bean mixture), vegetable oil, ground black pepper and salt.
Step 2:
Peel potatoes and onions. Wash the potatoes and cut into medium cubes.
Step 3:
Cut carrots into small pieces. You can also grate carrots on a grater.
Step 4:
Wash the beans the night before, sort, pour cold water and leave to swell overnight.
Step 5:
Drain the water from the swollen beans. Rinse the beans again.
Step 6:
Pour the broth into the pan, put the beans and the whole onion.
Step 7:
Put the pan on the stove, bring the broth to a boil and cook over medium heat for about 40 minutes until the beans are ready.
Step 8:
Put the potatoes in a saucepan and cook with the beans for another 10 minutes.
Step 9:
Heat the vegetable oil in a frying pan and fry the carrots on it for about 4 minutes until soft.
Step 10:
Put the roasted carrots in a saucepan. Mix everything together.
Step 11:
Add salt and pepper to the soup and cook for about 5 more minutes.
Step 12:
Remove the onion at the end. Cover the pan with a lid and let the soup brew for 10-15 minutes.

It is possible to speed up the process of cooking soup at least twice if you use canned beans instead of dry ones. It is better to add it to the soup together with carrots, if you do not want it to boil too much and lose its shape. If this point is not fundamental, then put it in the broth along with the onion and potatoes. Cook until the potatoes are ready, then add the roasted carrots.

I added a whole onion to this soup. But usually they make a roast of carrots with a finely chopped onion. So the soup turns out thicker.