Winter soup with beans
Vegetable analogue of meat. So you can call beans. These beans should be eaten at least 3 times a week, for example 2 times a week you can have lunch with bean soup, and at other times you can use beans as an ingredient in salads.
There are several rules for proper cooking of white beans. After the beans boil, you need to drain the hot water and fill the beans with new cold water, after such manipulations, these beans are richer, more nutritious and tastier. It is better not to stir the beans during cooking, and after cooking you need to add vegetable oil.
Ingredients for the recipe
Ingredients
Auchan Dried Red Beans 450g
Alan Boiled-Smoked Chicken Fillet
Auchan Canned Tomatoes with Greens 3l
Eko Mushroom Soup
Onion
Carrots
Garlic
Parsley 70g
Dill 70g
Salt Egypt
Kotanyi Black Pepper Peas 70g
Preparation steps
01
Pre-soak the beans in water overnight.
02
In a large saucepan, boil the beans in 1.5 liters. water: bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat. Drain the water and rinse the beans.
03
In a saucepan add the chopped onions, dill, carrots, garlic, parsley and pepper to the beans. Pour chicken broth, bring to a boil.
04
Put chicken breast and tomatoes in a saucepan, cover and cook for about 30 minutes or until beans are fully cooked.
Where to order ingredients
Select the required ingredients in one of the stores
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