Bean and cereal soup - Kristina Gašpar
Bean and grain soup - for those who received it during the holidays - a nutritious and delicious stew made of colorful beans and grains. This stew is lean, so it is also suitable for fasting days.
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Bean and cereal soup - Kristina Gašpar
- 100 g of colorful beans
- 100 g of oats (or a mixture of cereals and oats (rye, barley, wheat...))
- 1 tablespoon oil of your choice
- 2 spring onions
- 1 carrot
- 4 medium tomatoes
- 1 clove of garlic
- 1 bay leaf
- 1 teaspoon of ground paprika
- to taste: salt (pepper, parsley, mixed spices...)
- Wash the beans and grains and leave them to swell in water overnight - at least 4 hours.
- Fry finely chopped spring onions and carrots in hot oil for a few minutes, add beans, grains, cleaned and chopped tomatoes, chopped garlic, bay leaves and allspice. Pour 1 l of water. Boil the broth for 30 minutes in a pressure cooker. Then transfer it to a saucepan, season to taste and cook for another ten minutes.
- When serving, sprinkle with parsley leaves.
- Determine the amount of water depending on the desired thickness of the broth.
- This stew is also good when reheated. It becomes thicker as it stands, so you can add more water when reheating.
