Soup with vegetables beans and meat

Nutritious and delicious soup for a particularly cold winter day! I took up the bean soup recipe because it seemed attractive to me. And I did not lose, I managed this dish to fame, and it's simple enough, it's hard to make a mistake when you cook.

LioVita

Recipe author

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Composition / ingredients

Servings:

Beans (large white)

200

Carrot

Potatoes (or 5)

Onion

Celery (big branch)

Veal

500

Olive oil (or sunflower)

Bay leaf

Peppercorns

to taste

Ground black pepper

to taste

Table salt

to taste

Lemons (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 9 g

Fats 24 % 7 g

Carbohydrates 45 % 13 g

153 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 h 15 min

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This nutritious bean soup with meat is a storehouse of both vegetable and animal proteins. My husband likes the soup very much, so I cook a large pot right away. I will share with you his recipe. It is better to cook the beans in advance so that it cooks sooner: put it to soak in water overnight, drain the water in the morning, and fill the beans with fresh water, bring to a boil and cook for 20 minutes. Then drain the water. Put beef in a 5-liter saucepan, it is better if it is with a bone, add the beans and cook. While cooking, peel the potatoes and carrots. Cut the potatoes into cubes, and grate one carrot and add it to the soup. Cut the second carrot and pass it in olive oil together with finely chopped onion. When the onion turns golden, add it to the soup. At the same time, put a whole branch of celery there. Cook it for 20 minutes, and then remove it from the pan. Season the soup with salt, pepper, and add the bay leaf before removing from the heat. Let it brew a little. Serve sliced lemon with food.