Bulgarian Bean Soup
Ingredients:
1 bowl of dried white beans
1-2 dried red peppers (mild) or ½ fresh red bell pepper
1 handful of dried tomatoes or 1 small tomato
1 teaspoon of dried celery, savory, flat mint and onion (from each spice)
1 carrot
1 onion
Cooking oil
Salt and pepper
Preparation:
Place the dried beans in a casserole, cover with tap water and let rest overnight. The next day, bring them to a boil and cook until tender, changing the first water shortly after boiling.
Stir fry the chopped onion until transparent in a drizzle of oil. Add it to the pan with the beans. Then add all the spices, the carrot (cut into slices), the peppers and the tomatoes, dried or fresh, previously chopped.
Continue cooking until the carrots are well cooked through and the broth turns creamy (about 30 minutes).
Serve the bean soup hot with a good fresh bread.