Bean Noodle Soup

Ingredients

Veal (breast) 500 g

Beans 1 cup

Noodles 2 handfuls

Onions 2 pcs

Carrots 1 g

Potatoes 2 pcs

Parsley 1/2 bunch

Cilantro 1/2 bunch

Butter 100 g

Salt to taste

Pepper to taste

Turmeric

First, wash the meat, chop it into pieces, and slice the onion into thin half rings. Heat the oil in a saucepan and lightly fry the onion for 5 minutes.

Next, add the meat and cook, stirring occasionally, for 10 minutes. Next, add the julienned carrots and potatoes, stirring, and cook for another 10 minutes. Now add the beans, washed and soaked in cold water the night before.

 Pour 3 liters of boiling water over the meat, vegetables, and beans. Bring to a boil and, as usual, skim off any foam with a slotted spoon. Simmer for about an hour and a half. By this time, the meat and beans should be cooked through.

Season the soup with salt and pepper, adding a pinch of turmeric for color, but be careful not to overpower the flavor.

Now, when everything is ready, add the noodles, simmer for another 5 minutes, turn off the heat, add the chopped herbs, and cover the pot with a lid.

Enjoy!