Dutch Bean soup

First we sort through, wash the white beans and soak them overnight.
Pork brisket is washed and cut into small pieces (1.5-2 cm thick). We put it in a saucepan, put the pre-soaked beans on top, fill everything with water and put it on fire.
When the water boils, you need to collect the resulting foam with a spoon and halve the fire. Simmer for one hour. Shortly before the end of cooking, you need to constantly stir and knead the beans.
Wash the green beans and chop them, then add to the soup.
Wash small carrots thoroughly, peel, cut as desired (arbitrarily, cubes, circles) and add to the pan.
Cut into cubes, pre-peeled and washed potatoes.
Add potatoes and three washed celery sprigs to the soup. Cook until fully cooked (about 30 minutes). Add salt and black allspice to taste.
Dutch bean soup is ready.

In the original recipe, according to which I cooked, there were no carrots in the soup. But I added it for beauty. You can make a soup like mine, with carrots (bell peppers, tomatoes, etc. are also good here) or do without carrots and other bright additions. Bon appetit!