Ordinary bean soup can be cooked so that it cannot be pulled over the ears. Fragrant chicken broth, soft beans, sweet corn, oregano, basil and chili pepper give an amazing combination, and homemade tomato juice complements this whole ensemble. The soup is thick, rich and very satisfying.
I must say that the soup is spicy! Chili pepper can be replaced with slices of bell pepper (adding it to the roasting), the soup will be sweeter and even more flavorful, or not add this little spicy vegetable.
If you decide to cook soup for tomorrow, then do not forget to soak the beans at night, then you will quickly cook the first dish and you will not be scared by 4-5 hours of the total cooking time. In fact, everything is quite simple and fast.
To prepare chicken broth, you can take different parts of the bird. Wings, legs, tender breast, neck and gutting will make your soup rich and fragrant.
Before cooking, the meat must be washed in cold water, and soak the powder for 30-40 minutes to remove blood clots. After that pour 2 liters of water at room temperature, put the pan on medium heat and watch when foam appears on the surface. Remove it carefully and thoroughly, add salt to the broth, reduce the heat to a minimum and bring it to a ready state when boiling slowly. If this is not done, the broth will be cloudy and opaque. In time it will take 50-90 minutes - it all depends on the “age” of the chicken.
To cook the beans faster, it must be soaked for 3-4 hours or overnight. It is advisable to do this in advance so that it swells better. Otherwise, it will take 1.5-2 hours to cook. But there is a little secret: if you pour 100 ml of cold water 3-4 times during cooking, it will boil faster. I used young beans frozen in the fall. In the most extreme case, you can take canned.
So, add the pre-soaked beans to the broth.
Immediately after the beans, send potatoes cut in a medium cube, cook over low heat.
First, divide the middle onion in half, and then into a quarter and chop finely. Fry until soft in sunflower oil.
Add peeled and chopped carrots.
As soon as the onion begins to lightly golden, put 1 teaspoon of a good thick tomato paste. Pour 1 cup homemade tomato juice. It can be replaced with tomatoes in their own juice, grated through a fine sieve. The peel should not get into the soup. Bring the contents of the pan to a light boil.
Next, add corn (you can use boiled frozen corn or chopped from freshly boiled corncobs, as well as from a jar, previously draining the liquid), dried basil, oregano, freshly ground black pepper and finely chopped red hot chili pepper. With red pepper, do not overdo it! If you cook for children or if you are just not a fan of spicy, do not use it at all. Let it boil for 2-3 minutes.
Transfer the frying to the broth and bring to a boil. Rinse any greens you like under running water, dry with a cloth and chop finely. Add to the soup, cover, turn off the heat and let the first dish brew for 5-10 minutes.
Pour the soup into plates. Bon Appetit!