Bean-Eggplant Soup Recipe
On a fast day, I want to feed especially tasty and satisfying. A variant of this soup with white beans will help out the hostess. To heal.
Servings
4
Cook Time
15minutes
Servings
4
Cook Time
15minutes
Ingredients
Instructions
  1. Wash and peel the eggplants. The pulp is cut into cubes, the skin can be crushed and dried, used as a seasoning.
  2. Put the eggplant, onion feathers and flour in a bag. Mix it.
  3. Fry the mixture in vegetable oil for 3 minutes over medium heat. Pour 650 ml of boiling water and cook over low heat.
  4. Immediately add the beans to the pan with the liquid. Chop the parsley and garlic.
  5. I’m not a big fan of adding a lot of different spices, but the mushroom flavor and suneli hops will come in handy here.
  6. Add spices and salt to taste, simmer for 3 minutes, add bay leaf, herbs and garlic. Let it boil and remove from heat.
  7. Serve the soup with low-fat tortillas hot. Enjoy your meal.
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