Red bean soup in tomato sauce

Soak red beans overnight, the earlier we soak, the less we cook :) The water should cover the beans for 3 fingers.
Peel the chicken half-carcass from the skin, cut into 2-3 pieces, put it in a 5-liter saucepan, add the beans together with the water in which it was soaked. Add water to the edge, mix, cover with a lid, put on fire.
Cut carrots and onions in half once and fry in a dry frying pan on both sides until golden brown (so the vegetables will be more fragrant). As the broth boils, remove the foam, add bay leaf, pepper, salt, prepared onions and carrots. Cook for 40 minutes, stirring occasionally, so that the beans do not stick to the bottom.
While the broth is cooking, we prepare the dressing: onion cubes, carrots on a grater fry in vegetable oil until golden + garlic finely (not through a press)+ tomato sauce. Lay out the chicken, add the dressing and potatoes in cubes. Cook until the beans are ready (~ 20 min).
Serve with sour cream or herbs.