Colourful and nutritious soup is a quick cooking will help to diversify Lenten menu. A recipe from a magazine " to Eat ".
|Cooking time 35 minutes||Number of servings 6|
Of canned beans drain the liquid and rinse under running cold water. Beans boil in salted boiling water for 10-15 minutes, until soft.
Onions and garlic peel, cut in small cubes, fry in a pan in vegetable oil.
Pour the onions and garlic tomato juice, bring to a boil, add all kinds of beans, add hot water to desired consistency. It took me about 700 ml Salt and pepper to taste, add finely chopped chili pepper. Bring to boil again and turn off. Serve with greens.