Patented bean soup with a time-shortening trick - voila! Food

You go to the grocery store or the supermarket for a moment, come back with all the simple ingredients and proceed to the preparation.

Nazid Bean/Dana Meirzon

Don't make a face, this recipe is a real treat and contains a wealth of flavors.

And the groceries?

From the canned goods shelf - use two types of canned beans that already come with a delicious and juicy sauce and off you go.

A heaping spoonful of Khwaja will give such a beloved Yemeni twist, and we haven't even talked about the fact that this quick soup (which will be ready in less than half an hour) is actually vegan and suitable for any meal.

Bean Soup

Ingredients for the recipe

• For 4 dishes:

• 1 carrot chopped into small cubes

• 1 finely chopped celery stalk

• 1 finely chopped leek stalk

• 2 cloves of garlic roughly chopped

• 1 dry sweet (or spicy) pepper

• 1/4 cup olive oil

• A can of white beans baked in tomato juice

• A box of Bobes beans (huge) baked in tomato juice

• 2 cups of water

• A small bunch of 2-3 rosemary sprigs and 2-3 thyme sprigs

• 1 heaping teaspoon of kaviage for the soup

• 1 teaspoon sweet paprika

• 1/2 teaspoon ground cumin

• Salt and ground black pepper

• 1/2 bunch of chopped cilantro to serve

Preparation

• 1. Heat a pot with olive oil and steam the vegetables in it (add the garlic at the end) and the pepper until softened.

• 2. Add the two types of canned beans with the tomato juice, water and a bunch of herbs.

  Season with kaviage, paprika, cumin, salt and pepper (1 minute).

• 3. Cook for 20 minutes with a covered pot, taste and adjust seasoning, add coriander.

  Serve with bread or rice.

• Variations and offers:

• Serve with freshly squeezed lemon juice and Tabasco.

• Replace the canned beans with 200 grams of dry beans that are soaked overnight in water and cooked in plenty of water until soft, and also add a glass of tomato juice.

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