Serbian bean soup

Ingredients for 2 servings:

• 125 g beans, dried white
• 1 carrot(s)
• 1 root(s) parsley
• 75 g smoked bacon, streaky
• 1 small onion(s)
• ½ garlic clove(s)
• ½ bell pepper(s)
• 150 g potatoes
• 1 pinch of salt
• ½ tsp paprika powder
• ½ pepper
• oregano
• basil

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Soak the beans in cold water overnight. Drain the beans the next day. Slowly cook the beans in fresh, cold water with the trimmed and washed carrot and parsley root until tender. Finely dice the smoked bacon, fry it vigorously with the peeled, finely chopped onion and garlic clove, and add it to the beans. Add the washed, stemmed, and diced bell pepper and the peeled and diced potatoes. Season generously with salt, paprika, oregano, basil, and the washed, deseeded, and very finely chopped chili pepper (which can also be replaced with Tabasco). Simmer for another 10 to 20 minutes. Variation: If you want to make the soup even more substantial, add a few chopped green beans 10 minutes before the end of the cooking time.