Table of contents:
- Ingredients for Bean Soup with Potatoes and Fennel
- Method of making thick bean soup with potatoes and fennel
Video: Thick Bean Soup With Potatoes And Fennel. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Bean soup with potatoes and fennel is very good - fennel refreshed and pleasantly diversified the rather banal taste of the rest of the ingredients, brought, so to speak, fresh notes. The soup is thick, rich, it is prepared, as I call it, conveniently. Both chicken and beans are cooked in the same saucepan. The cooking time for these products is about the same, when the beans are almost boiled, it remains to add vegetables and dressing to the broth. You can use ready-made dressing for soup (from winter preparations) or quickly fry vegetables in a pan, as in this recipe.
- Cooking time: 1 hour 20 minutes
- Servings: 4-5
Ingredients for Bean Soup with Potatoes and Fennel
- 150 g dried beans;
- 300 g of chicken;
- 200 g potatoes;
- 120 g fennel;
- 120 g onions;
- 120 g carrots;
- 80 g of tomatoes;
- 100 g sweet pepper;
- 30 g green onions;
- a bunch of greens, salt, pepper, paprika;
- green onions for serving.
Method of making thick bean soup with potatoes and fennel
We soak the dried beans in cold water in advance, pour a lot of water, change them several times. Legumes are soaked from 3 to 4 hours to a day, but if the beans are young, then an hour is enough. Then we put the beans in a saucepan with a thick bottom, pour 2 liters of water, put on the stove.
Remove the skin from the chicken breast, put the chicken in a saucepan with beans, add a bunch of herbs (parsley, dill, celery). I advise you to tie the herbs in this bean soup recipe with a thread, so it will be convenient to then get it out of the broth. Heat to a boil, remove the scale with a slotted spoon, close the lid and cook over low heat for about 1 hour, until the beans are soft. Red beans will color white chicken meat lilac, don't be alarmed, this is a normal process, and it also looks exotic.
In the meantime, prepare the bean soup dressing. We peel and finely chop the onions. Wash carrots with a brush, rub on a coarse vegetable grater. Heat vegetable oil in a frying pan, put onions and carrots, fry over medium heat for 12 minutes.
Finely chop the tomatoes. We clean the pod of sweet fleshy pepper from the seeds, cut the pulp into cubes. Add pepper and tomatoes to the carrots and onions, mix, cook everything together for another 12 minutes.
Cut fennel into thin slices, peeled potatoes into cubes.
We take out the chicken breast and a bunch of greens from the soup. We separate the meat from the bones, discard the greens, it has served its purpose. Put chopped fennel and potatoes in a saucepan.
Add the fried vegetables, bring the soup to a boil again, reduce the heat, and close the lid.
Cook for 20 minutes until the potatoes are ready. 5 minutes before the end of cooking, salt to taste, add sweet paprika, pepper with freshly ground black pepper.
Leave the finished bean soup with potatoes and fennel in a saucepan for 10 minutes, then pour into plates, sprinkle with finely chopped green onions and immediately serve. I advise you to serve boiled chicken meat separately with the soup, let everyone put the chicken on their own plate.
Bon appetit, in cold and rainy autumn, a plate of delicious homemade soup will come in handy.
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