Argentine Bean Soup

Ingredients

Beans 225 g

Chicken broth 2000 ml

Tomato juice 500 ml

Bacon 125 g

Onion 1

Celery (stalks) 2

Garlic 2

Carrots 2

Tomato paste 60 ml

Paprika

Oregano

Thyme

Ground black pepper

Ground red pepper

Soak the beans in cold water for 6-8 hours. Drain. Place the beans in a large saucepan and cover with chicken broth. Simmer the beans for 5-1/2 hours. Add the tomato juice.

Chop the bacon. Finely dice the onion, celery stalk, and carrot. Chop the garlic. Fry the bacon in a skillet over high heat, stirring constantly.

Add the onion, celery, garlic, and carrots. Continue to cook until the vegetables are soft. Drain off any excess fat. Add the bacon and vegetables to the soup. Stir in the tomato paste and spices. Continue cooking for an hour. Serve very hot.

Enjoy!