Turkish bean soup

Ingredients for 4 servings:

• 400 g beans, white
• Water for soaking
• 1 garlic clove(s)
• 1 onion(s)
• 2 carrots
• 1 stalk(s) Celery
• 3 tbsp olive oil
• 750 ml vegetable broth or beef broth
• 1 sprig(s) of thyme
• 1 tbsp paprika powder, sweet
• 1 tbsp lemon peel, untreated, grated
• Salt and pepper from the mill
• Cayenne pepper
• 1 pinch(s) of sugar
• 4 slices of white bread
• 2 eggs, hard-boiled
• 1 bunch of parsley
• 2 tbsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian

Place the beans in a bowl, soak in water overnight, then drain well. Peel and finely chop the garlic. Peel the onion, trim the carrots, and celery. Peel the carrots and wash both ingredients. Finely dice the vegetables. Heat the oil in a saucepan and sauté the garlic. Add the diced onion, carrots, and celery and sauté. Stir in the tomato paste and top up with broth. Rinse the thyme, add it to the soup, and season well with paprika, lemon zest, salt, pepper, cayenne pepper, and sugar. Add the beans to the soup and simmer over moderate heat for 50-60 minutes. Once the soup is cooked, season the soup again to taste. Remove the crust from the white bread, finely chop it, stir it into the soup, and let it swell. Peel and finely chop the eggs, and mix them with the finely chopped parsley. Arrange the soup, sprinkle with the herbed eggs and serve.