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Hearty Bean Soup

Trusted.Chef's picture
Ingredients
  Haricot beans 6 Ounce (175 Gram)
  Water 3 Pint (1.7 Liter)
  Carrot 1 Large, scraped and sliced
  Onions 2 Medium, skinned and chopped
  Celery stick 2 , washed, trimmed and sliced
  Cabbage 4 Ounce, washed, shredded (100 Gram)
  Canned tomatoes 1 Pound (454 Gram)
  Bouquet garni 1
  Dry mustard 1 Teaspoon (Leveled)
  Vinegar 15 Milliliter (1 Tablespoon)
  Hardboiled egg 1 , chopped
  Salt To Taste
  Pepper To Taste
Directions

Pour 600 ml (1 pint) boiling water over the beans and leave to soak for two hours.
Drain the beans and put them in the pressure cooker with all other ingredients except the egg and lemon.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce the pressure slowly.
Remove the bouquet garni.
Sieve the soup or puree it in an electric blender.
Return the soup to the pan, adjust the seasoning and bring to boiling point.
Serve garnished with the chopped hardboiled egg.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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