I haven't eaten bean soup for a few years. Actually, I don't know why, because other dishes with beans are a permanent fixture on our menu. Today I found and freshened up my family recipe for this soup. I added tomatoes, chili pepper and my favourite chorizo to it. This new approach to bean soup was excellent.

Ingredients:
300g of beans
250g of smoked bacon
2 carrots
1 parsley root
4 potatoes
a piece of celery root
1 onion
2 cloves of garlic
2 bay leaves
3 allspices
3 peppers
1 tablespoon of marjoram
1 tin of tomatoes
2 teaspoons of butter
1 chili pepper
200g of chorizo
salt and pepper

Soak the beans in a pot overnight. Rinse them, put them into a pot with the smoked bacon, bay leaves, pepper, allspices, and fresh water and boil for an hour. Peel and cube the carrot, celery, parsley root and potatoes. Add them to the boiling beans. Dice the onion and garlic and fry them in one teaspoon of butter. Add them to the soup. Boil for 15 minutes. Take out the bacon, remove the skin and cube the rest and add to the soup. Fry the tomato in the rest of the butter. Add the chopped chili pepper to it. Slice the chorizo. Add the tomato with chili pepper and chorizo to the soup. Spice it up with salt, pepper and marjoram. Boil for 5 minutes. Serve hot.

Enjoy your meal!

Try also
Gazpacho – Spanish cold soup
Autumn soup with pearl barley and chickpeas
Strong and warming – pepper-tomato soup