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Print Recipe
Bean-Noodles Soup Recipe
This light soup is great to warm You up in the cold.
Prep Time 4 hours
Cook Time 40 minutes
Servings
Ingredients
Prep Time 4 hours
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Beans pour cold water and leave at least 4 hours. Then drain the water, rinse the beans, pour clean water and boil until soft. Strain the beans in a sieve to drain excess water. I've been making beans for an hour.
    Beans pour cold water and leave at least 4 hours. Then drain the water, rinse the beans, pour clean water and boil until soft. Strain the beans in a sieve to drain excess water. I've been making beans for an hour.
  2. Carrots grate on a coarse grater, clean the onion. I used frozen peas.
    Carrots grate on a coarse grater, clean the onion.
I used frozen peas.
  3. I made soup in a 1.5-liter saucepan. Chicken legs, pour cold water, put the onion, bring to a boil, reduce the heat, add boiled beans. Add boiled carrot (can be carrot fry).
    I made soup in a 1.5-liter saucepan.
Chicken legs, pour cold water, put the onion, bring to a boil, reduce the heat, add boiled beans. Add boiled carrot (can be carrot fry).
  4. After 20 minutes, pull out the legs, separate the meat from bones, return meat to broth and add peas. Cook for 5 minutes (if peas are fresh, cook for 10 minutes). Pull out the bow. Add the noodles, cook for 1 minute, season with salt to taste. I used a flavored salt with garlic and herbs. Remove from heat. Let the soup infuse for 7-10 minutes and serve.
    After 20 minutes, pull out the legs, separate the meat from bones, return meat to broth and add peas. Cook for 5 minutes (if peas are fresh, cook for 10 minutes). Pull out the bow.
Add the noodles, cook for 1 minute, season with salt to taste. I used a flavored salt with garlic and herbs. Remove from heat.
Let the soup infuse for 7-10 minutes and serve.

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