Chicken and Bean Soup

Prepare all ingredients for the chicken and bean soup.

Soak the beans in water overnight. Optionally, you can add about 100 g of peas.

Place the chicken to cook.

Meanwhile, prepare the remaining ingredients. Cut one carrot into thin half-circles, cutting larger pieces in half if necessary. Grate the second carrot on a fine grater.

Chop the tomato and bell pepper. If using frozen pre-cut bell pepper, no additional chopping is required.

Finely chop the garlic.

Place the carrots, tomato, bell pepper, and garlic in a frying pan. Add sunflower oil and spices. Optionally, you can add a little ketchup. Pour in 1-1.5 cups of water. Simmer, stirring occasionally, for about 20 minutes until the carrot pieces are soft.

Around this time (or earlier), the chicken should boil. Reduce the heat, add the beans and peas (if using), salt, and a little seasoning. Let it all cook for 40 minutes. Add more water if necessary.

The mixture of stewed vegetables is ready.

Once the chicken is cooked (after 40 minutes), remove it, cut it into pieces, then return it to the pot. Add the stewed vegetables. Cook (with or without a lid) for another 10 minutes. The chicken and bean soup is ready when the beans and peas are soft.

The chicken and bean soup is ready. Serve with herbs, sour cream, and/or croutons.