VEGAN SOUP


  • 1,1 lb of black beans
  • 3 tablespoons of olive oil
  • 0,44 lb of almonds inside
  • 4 leeks
  • 4 carrots
  • 1,1 lb of jerusalem artichoke
  • 8 cups boiling water
  • salt, pepper

Soak the beans overnight and drain the water the next day. Add enough water to cover it with two fingers, boil it for 10 minutes and drain the water. Add enough water to pass two fingers over it again and simmer until soft. Put the olive oil in a saucepan. Add the almonds and fry them. Clean the chopped leeks, carrots and peels, add the chopped Jerusalem artichoke and sauté for 5 minutes with very little stirring. Add the beans along with 8 cups of boiling water and water to it. Add the salt and pepper and cook until all the ingredients are well softened. 

ENJOY YOUR MEAL
 

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