Soup with Beans in a Slow Cooker

Stages of cooking

1

2

3

4

5

6

1. Wash the beans and pour 4 cm of water above the level of the beans. Best of all, leave the beans for the whole night, the minimum steeping time is 4 hours.

   

2. The white part of the leek cut into half rings, peel the carrots and cut into small cubes. Put onions and carrots in the bowl of the cooker, add olive oil and set the "Multicook" mode to 110 degrees for 60 minutes. Cook for 5-7 minutes, stirring occasionally. Add tomato paste, stir and cook for another 2 minutes.

   

3. Wash the beans several times and add to the vegetables, pour in 2.7 liters (5,7 pt) of water and cook for 35 minutes.

   

4. Fold in a small bowl spices, chopped dill, chopped garlic and chili pepper, add salt, a tablespoon of olive oil and mix, pressing on the mixture so that it gives its aromas. 

   

5. Peel potatoes and cut into cubes. Add potatoes, bay leaf and salt to boiling soup. Cook another 15 minutes, until the potatoes are ready. Add spices at the end.

   

6. The soup is ready, serve it with toasts!