Turkish bean soup

Ingredients for 4 servings:

• 400 g beans, white
• 2 garlic cloves
• 1 large onion(s)
• 2 carrots
• 1 piece(s) celeriac
• olive oil
• 4 tbsp tomato paste
• 1 ½ liters of beef broth
• 1 tsp thyme, dried
• 1 tsp spice mix (Aci Pul Biber) from the Turkish grocery store
• 1 tsp lemon(s), grated peel (organic)
• Salt and pepper, sugar
• 4 slices of toast
• 4 eggs, hard-boiled
• ½ bunch parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Total time approx. 18 hours 30 minutes

Cover the beans with water and soak overnight. Drain well the next day. Clean and finely dice the garlic, onion, carrots, and celery. Add a little olive oil to a pan and first fry the garlic. Then add the diced onion, carrots, and celery and fry. Add the tomato paste to the pan, fry briefly, then pour in the beef broth. Season well with thyme, pul biber, lemon zest, sugar, salt, and pepper. Add the beans to the soup and let everything simmer gently in a covered pan for 60 minutes, stirring occasionally. If the soup becomes too thick over time, simply add a little more broth or water. Finally, season the soup again to taste. Remove the crusts from the toast, cut the bread into small pieces, and add to the soup. Peel and finely chop the hard-boiled eggs. Wash the parsley, shake dry, and finely chop. Mix the parsley with the eggs and serve with the soup.