John Myers
Bean Soup
The perfect bean soup recipe with a picture and simple step-by-step instructions.
- 300 g Beans
- 1 bunch Soup greens fresh
- 3 Shallots
- 2 tbsp Oil
- Salt and pepper
- 400 ml Vegetable broth
- 200 g Soup noodles
- 200 g Date tomatoes
- Soak the beans in cold water overnight. The next day, cook the beans in the soaking water for about 45 minutes until they are firm to the bite. Drain the beans and let them drain.
- Soup greens: Peel the carrots into thin slices and cut in half, depending on the size. Clean the leek, wash and cut into narrow rings. Peel the celery and cut into small pieces. Roughly chop the parsley. Halve and quarter the date tomatoes. Cut the shallots into narrow rings.
- Heat the oil in a large saucepan. Sauté the carrots, celery, shallots and leeks in the hot oil. Pour in the vegetable stock, add the beans and simmer for about 20 minutes.
- Cook the soup noodles in boiling salted water until firm to the bite. Drain and drain. Add tomatoes and noodles to the soup, heat briefly. Season with salt and pepper. Serve sprinkled with parsley.
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