Peasant Bean Soup

Prepare all the necessary ingredients.

Rinse the beans in advance, cover with cold water, and leave them in the refrigerator for 10-12 hours (overnight). Then, boil the beans until tender, which will take approximately 50-60 minutes.

Peel, wash, and dice the potatoes into small cubes.

Peel and wash the onion and carrot. Dice the onion, and julienne the carrot or grate it on a coarse grater.

Rinse the rice thoroughly.

In a separate pot, boil water. Add the cooked beans, bring to a boil. Then add the potatoes, rice, and half of the prepared carrots and onions. Cook for 20 minutes.

Heat a frying pan, add vegetable oil. Sauté the remaining carrots and onions until golden brown over medium heat, stirring occasionally, for 4-6 minutes.

Add flour to the sautéed vegetables in the pan, mix, and sauté for another 1 minute.

Add the sautéed vegetables to the soup. Season with salt and pepper to taste. Cook the soup with rice, beans, and vegetables for another 5-10 minutes.

Finely chop the herbs.

Add the herbs to the finished soup. Let the soup steep for 10-15 minutes before serving.

Enjoy your meal!