Prep Time | 10 minutes |
Cook Time | 45 minutes |
Servings |
Ingredients
Lenten Soup
- 130 gram Rice
- 350 gram Beans (red mottled, boiled)
- 2.5 liters Water (hot)
- 1.5 tablespoons Flour
- 4 tablespoons Olive oil
- 1 tablespoon Sugar
- Spices (Bay leaf, salt, black pepper, red hot pepper)
- 1.5 teaspoons Roots (dried, ground-carrots, parsley, celery, parsnips)
- Seasoning (herbes de Provence, a mixture of peppers)
- 2 pieces Onion
- 1 piece Carrot
- 70 gram Tomato paste
Meat additive (on optionally)
- 150 gram Ham
- Sour Cream (20%)
Ingredients
Lenten Soup
Meat additive (on optionally)
|
Instructions