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Mushroom soup with beans

1. Rinse the beans in warm water and soak overnight. It will be wet and will swell, and will be cooked faster next morning.

2. Rinse and chop the button mushrooms. Place these prepared mushrooms on a pre-heated pan, covered with oil. After 3 minutes, add the finely chopped onions and carrots and roast it until the onions transparency. Then, pour the corn flour and mix it for 3 minutes.

3. Remove the mushrooms from heat and place broth, add there beans and simmer it. As the soup is boiling, add mushrooms with vegetables in the broth and cook it for 5 minutes.

4. Add salt and seasoning and cover with a lid.

An ideal companion to the dish - a slice of black or cereal bread!


30 minutes
for people
Mushroom soup with beans

Bean soup - low-calorie, nutritious and tasty option for healthy Lenten lunch. It is easy to prepare and it leaves "space" for your culinary imagination!


1 pieces
300 gr
Vegetable Broth
2 l
1 pieces
Olive oil
1 tablespoon
black pepper
to taste
Red beans in their own juice
200 gr
Frees Green
to taste
Corn flour
4 tablespoon

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