Romanian-Style Bean Soup

Ingredients

• 250 g white beans
• 4 medium potatoes
• 3 large carrots
• 2 large onions
• 0.25 pointed cabbage
• 1 chicken drumstick
• 3 tbsp olive oil
• 1 tbsp Tomato Paste
• 3 bell peppers (yellow and red)
• 5 garlic cloves
• Salt
• Pepper
• Cumin
• curry
• 1 l vegetable broth
• parsley

Instructions

1. 1.

   Rinse the beans the evening before, soak them in 1 liter of water overnight, then cook without salt in 1 liter of water for about an hour.

2. 2.

   Peel and dice the potatoes, carrots, and onions. Shred the pointed cabbage into very fine strips. Roughly chop and break up the strips. Remove the skin from the chicken leg and cut the meat into small cubes off the bone. Heat 2 tablespoons of olive oil in a large pot, add the diced vegetables and sauté for about 5 minutes. Stir in the tomato paste and cook briefly.

3. 3.

   Drain the beans, reserve about 1/4 liter of the broth, and pour it over the vegetables. Add 250 ml of water and simmer for 10-15 minutes. Wash, halve, seed, and slice the bell peppers into strips. Peel and finely chop the garlic. Add both to the pot and season with salt, pepper, cumin, and a touch of curry. Top up with up to 1 liter of vegetable broth and add the drained beans.

4. 4.

   Simmer for another 5-10 minutes, taste, and serve garnished with parsley.