Hearty Bean Soup
|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)|
|Dry mustard||1 Teaspoon (Leveled)|
|Vinegar||15 Milliliter (1 Tablespoon)|
|Hardboiled egg||1 , chopped|
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.