Vegetable, bean Soup.
serves 12-16
Ingredients:
900g dry Romano beans
3 medium size carrots
6 parsley roots (also called parsnips)
1/4 celery roots (very rare, celery stalks can be used, needs maybe 2 stalks)
2 tbsp fresh parsley leaves
1 medium onion
3 tbsp olive oil
1 heaping tbs flour
3 barley leaves
1 smoked ham hock (optional)
1 tsp Hungarian Paprika
salt
Soak beans overnight in filtered water. Cube vegetables except celery roots (easier to discard it when soup is done), dice onion, and cut up parsley leaves.
Cook beans with hock on medium to low heat until beans are almost done. Can't really tell time as beans and hock differ in freshness and length of cooking time will vary. I usually cook the hock in one piece and take it out from the soup and cut it up when it is done.
Add vegetable, carrots, celery, parsley roots. While this is cooking in a pan saute onion in olive oil, when it is see through add flour and paprika. When vegetables are done add onion to the soup, stir and add now add the salt. Cook for another 3-5 minutes.
It is an easy soup to make but takes long. I am sure it can be done in a slow cooker, I just never tried.
This make a huge pot, 6 litres. Daniel had 3, Thomas and Micheal 2 serving and Kalman and I had just one and we still have 3 litres left.
Enjoy!
