Lean Bean Soup

Lean bean soup can be made any time of the year, regardless of your religious or principled concerns. This dish, rich in valuable vegetable protein, turns out to be tasty, satisfying, but not too high in calories, which in itself is very pleasant. Mushroom broth gives a special, unique aroma to lean bean soup, which we strongly recommend to prepare from dried whites. Pumpkin, on the other hand, gives the dish light sweet notes that complicate the taste and make it more sophisticated.

Ingredients

• dry beans - 200 g
• dried porcini mushrooms - 80 g
• drinking water - 2 l
• medium-sized onions - 2 pcs.
• medium-sized carrots - 1 pc.
• large potatoes - 1 pc.
• pumpkin pulp - 80 g
• greens for serving - to taste
• salt, ground pepper - to taste

Directions

1. Prepare the beans the night before before making the lean soup. Put it in a bowl and cover with 1 liter of cold water. Cover with a towel and leave at room temperature overnight (8-12 hours).
2. In the morning, rinse the dried porcini mushrooms with warm water and transfer to a saucepan (lean soup will be cooked in it). Fill with cold drinking water and leave for 2 hours at room temperature.
3. Throw the beans for soup swollen overnight in a colander and rinse with cold water. Transfer to a small saucepan, cover with fresh water (about 1.5 L) and bring to a boil. Cook over low heat for about 1 hour, then discard in a colander.
4. Put a saucepan with mushrooms in water on fire and bring to a boil. Skim off the foam. Place one onion, peeled and cut in half. Cook for 1 hour over low heat.
5. Strain the hot mushroom broth carefully through a sieve lined with double-folded gauze. Rinse the mushrooms thoroughly with cold water and chop. Pour the lean broth into a saucepan.
6. Peel carrots, potatoes, and onions for lean bean soup. Cut the carrots and potatoes into cubes. Chop the onion. Place in hot broth and simmer over medium heat for 10 minutes.
7. Cut the pumpkin into small cubes. Add along with cooked beans and mushrooms to vegetable broth. Season with salt and pepper. Cook for 10 minutes. Sprinkle with herbs before serving.