Serbian bean soup

Ingredients for 4 servings:

• 250 g beans, dried white
• 1 liter of water, approx.
• 3 cubes of vegetable stock
• 2 tbsp oil
• 1 bay leaf
• 1 tsp paprika powder
• 2 large onions
• 2 garlic cloves
• 6 bell peppers
• ½ cup cream
• 1 tsp white wine vinegar or fruit vinegar
• 1 tbsp basil, dried
• 1 can of tomatoes, peeled
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 10 minutes

vegetarian and healthy

Soak the beans overnight in 1 liter of water. The next day, increase the soaking water to 1 1/4 liters and cook the beans with vegetable stock and bay leaf for 40 minutes. In the meantime, chop the vegetables and sauté them in a pan with oil. Add about 5 tablespoons of beans to the vegetables. Mix the remaining beans with the can of tomatoes and puree with a hand blender. Add the vegetables and cream to the soup. Bring to a boil and season with the spices and vinegar.