Potato and bean soup is a typical fall and winter dish, especially perfect in the latter season.
On cold days when it is difficult to warm up, a good soup becomes an ideal meal. We can use our favorite legumes, even some peas, beans and lentils. Potato flavor is added by mixing three types of legumes. In this version of mine, I was going to keep it that way because I love to mix flavors and bring a dish with colors to the table.
Potato and bean soup
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- 200 g of pre-cooked peas
- 200 g of pre-cooked beans
- 200 g pre-cooked lentils
- 230 g of potatoes
- extra virgin olive oil
- stale bread
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Potato and bean soup, warming soup in the cold season. Method
Remove the water from the pre-cooked legumes and after washing and peeling the potatoes, cut them into small pieces. We take a non-stick pan and pour extra virgin olive oil and fry the garlic with rosemary. Add the legumes and potatoes and after a few minutes remove the garlic. We add the water that covers everything and cover with a lid. We cook for 10 minutes, then add salt.
How to make potato and bean soup
Take another pan with oil and heat the stale bread that we cut into small pieces. Let’s fry them and mix the legumes with a mixer to make a soft delicious cream. Now it’s time to serve and enjoy the soup. Place a few golden croutons on a deep plate and over the potato and bean soup. We serve hot!
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