Pickle with beans

Hearty soup for vegetarians and not only! Very tasty vegetarian pickle, and thanks to the beans - very satisfying. I recommend this soup for fasting or for people who refuse meat, as it contains proteins, albeit vegetable. There is no onion in the recipe, not because I deny it, but because it just wasn't at hand. Onions will not worsen the taste of the soup. And of course a few words about cooking in a slow cooker: convenient, clean and absolutely not difficult.

Tatiana Maslova

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Red beans

Pickles

200

Carrots

Potatoes (medium tubers)

Water

1.5

Curry

Pepper

to taste

Salt

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 30 % 3 g

Carbohydrates 60 % 6 g

49 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Ingredients
Step 2:
Rinse the beans, pour water and soak for 8 hours.
Step 3:
Cut the carrots into slices.
Step 4:
Pour vegetable oil on the bottom of the bowl of the slow cooker, put carrots in the bowl. Add spices. Set the program "Frying" for 15 minutes. Fry the carrots.
Step 5:
Add the swollen beans to the carrots.
Step 6:
Top up the water and set the program "Soup", set the time to 2 hours.
Step 7:
Peel and chop potatoes
Step 8:
In 45 min. before the end of the program, add chopped potatoes to the soup
Step 9:
Grate cucumbers.
Step 10:
Add to the soup 15 minutes before the end of the program. Add salt.
Step 11:
You can add fresh herbs to the ready pickle, but this is optional.
Step 12:
Pour "Pickle with beans " on plates and you can call the family to the table.