You will need
  • - red beans – 400 g;
  • - fresh potatoes – 5 PCs.;
  • - carrots – 2 PCs.;
  • - onions – 3 PCs.;
  • - celery – 2 stalks;
  • - vegetable oil – 3 tbsp;
  • - tomato paste - 1 tbsp;
  • - water for broth - 2 l;
  • - salt, spices to taste.
Prepare red beans. Sort, rinse and fill it with cold boiled water in the ratio 1:2 and leave in a cool place (not soured) for 8-10 hours. Change the water 2-3 times. Soaking rids the beans from that specific smell that appears when cooking and that many people do not like. And, most importantly, it leaves the oligosaccharides – substances that increase flatulence and, therefore, interfere with normal digestion of food. Well, and also prepared beans cooks faster.
Drain the water in which the soaked beans, cover with fresh, and put on fire. Bring to a boil, remove the foam, reduce heat, cover, and simmer until fully cooked. Cooking time of beans varies with the variety, but it's usually an hour and a half. 40-50 minutes from the start of cooking, salt the water.
While the beans is cooking, prepare vegetables. Peel the potatoes, carrots, onions and celery. Potatoes cut into cubes, celery – thin slices, grate carrot on a coarse grater, onion finely chop. Carrots, onions and celery saute in a pan in a small amount of vegetable oil until Golden brown. 5 minutes until cooked add the vegetables, tomato paste.
20 minutes until cooked beans, add to the pan the potatoes, and after 10 minutes, attach and roasted vegetables. Add salt, put condiments and spices – Bay leaf, a small pod of hot pepper (after 10 minutes it should get out of the broth), turmeric and cinnamon on the tip of a knife. When the soup is ready, remove the pan from the heat, cover, and steep for 15 minutes.
Divide the soup of red beans on a La carte dishes, sprinkle with chopped herbs, add to each plate on a thin slice of lemon. Can put on the table a saucer with mayonnaise or sour cream, so everyone could add one or the other in bean soup.