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Winter soup with beans

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.

servings 7
cooking time 60 min

  1. 1. Dried beans
  2. 2. Chicken fillet
  3. 3. Canned tomatoes
  4. 4. Bouillon
  5. 5. Onion
  6. 6. Carrot
  7. 7. Garlic
  8. 8. Parsley
  9. 9. Dill
  10. 10. Salt
  11. 11. Pepper
You can buy the ingredients for this recipe in these stores:

Stages of cooking

  1. Pre-soak the beans in water overnight.

  2. 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.

  3. In a saucepan add the chopped onions, dill, carrots, garlic, parsley and pepper to the beans. Pour chicken broth, bring to a boil.

  4. Put chicken breast and tomatoes in a saucepan, cover and cook for about 30 minutes or until beans are fully cooked.