this is the list of ingredients:
1 medium onion
2 medium potatoes
1 big carrot
2 medium tomatoes
1 medium turnip
1/4 of medium cabagge
2 can of kidney beans, 1 white and 1 red
1 can tomatoes
150 gr smoked bacon
1/2 chourizo
1/4 cup of tomatoe paste
olive oil
salt
bayleaf
i remember this soup being my favourite dish as a child. and everytime i have this bean soup i love it. when i was older my mum divulged the secret to this wonderful, consistent heavy soup.
i have my own style to cook it, but her's is still the best ever.
in a pan, fry the onions, potatoes and carrots, diced into similar sized cubes, with a bay leaf and olive oil.
add some water and the turnip when the onions are browned and let everything cook. season with salt. add the coarsly sliced canned tomato.
in a different pan, cook the sliced cabage, keep apart.
fry the sausages in a hot pan till they get just a bit crispy. keep them apart as well.
when the vegetables are cooked, take half and add them to the previously cooked cabagge.
use the good old mixer on the other half and blend them to a rough puree.
add the remaining vegetables.
add the fresh sliced tomatoes, sausage and bacon at the very end.
take it off the flame, season if necessary, add a lit bit of olive oil and some fresh parsley.
serve it accompanied with some strong red wine and afterwards go for a walk as it a very heavy soup, and as you go...
remember your mum's undconditional love.
1 medium onion
2 medium potatoes
1 big carrot
2 medium tomatoes
1 medium turnip
1/4 of medium cabagge
2 can of kidney beans, 1 white and 1 red
1 can tomatoes
150 gr smoked bacon
1/2 chourizo
1/4 cup of tomatoe paste
olive oil
salt
bayleaf
i remember this soup being my favourite dish as a child. and everytime i have this bean soup i love it. when i was older my mum divulged the secret to this wonderful, consistent heavy soup.i have my own style to cook it, but her's is still the best ever.
in a pan, fry the onions, potatoes and carrots, diced into similar sized cubes, with a bay leaf and olive oil.
add some water and the turnip when the onions are browned and let everything cook. season with salt. add the coarsly sliced canned tomato.
in a different pan, cook the sliced cabage, keep apart.
fry the sausages in a hot pan till they get just a bit crispy. keep them apart as well.
when the vegetables are cooked, take half and add them to the previously cooked cabagge.
use the good old mixer on the other half and blend them to a rough puree.
add the remaining vegetables.
add the fresh sliced tomatoes, sausage and bacon at the very end.
take it off the flame, season if necessary, add a lit bit of olive oil and some fresh parsley.
serve it accompanied with some strong red wine and afterwards go for a walk as it a very heavy soup, and as you go...
remember your mum's undconditional love.
