Bean and Grain Soup

Soups | European cuisine

⏳ Time

10 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a collection of recipes by Anna Johnson.

Ingredients

Chickpeas - 10.6 oz
Tomato Sauce - 2.1 oz
Carrot - 1 piece
Celery Leaves - 1 piece
Onion - ½ head
Olive Oil - 3 tablespoons
Bay leaf - 2 pieces
Vegetable Broth - 1 qt
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the chickpeas in cold water for at least 12 hours. After this time, rinse the chickpeas well. Put the broth or water on the stove.

Step 2

Peel the onion, carrot, and celery, and chop them finely. Take about 10 cm of the leek stalk and slice it into rings.

Step 3

In an empty pot, pour oil into the bottom and place it on the heat. Add the onion, carrot, and celery and sauté them over low heat until the onion is soft. Add the broth and chickpeas to the vegetables. Bring the soup to a boil and add the bay leaf, rosemary, and tomato sauce.

Step 4

Simmer the soup on low heat for 2–2.5 hours, stirring occasionally, and add broth if necessary. 5–10 minutes before it’s done, remove the bay leaves and rosemary from the soup. Season with salt and pepper to taste.