Bean soup
Ingredients: 1 cup dry navy beans
3 tbsps. vegetable oil, such as sunflower oil
1 onion
1 tbsps. flour
2 big carrots
? cup celery
1 big tomato, peeled and chopped
red paprika
20 fresh mint leaves
salt
Rinse the beans and soak in water for 24 hours.
Rinse again in a large pot, bring the water to boil, wait for 3 minutes and throw the water. Add fresh water and boil again, until the beans starts to soften. Add the onion, the carrots and the celery and keep on cooking until tender. If necessary you can add more hot water. Do not add cold water during cooking.
When the beans and vegetables look almost ready, in a small pot heat the oil and add the flour to it, stirring for couple of minutes. Add the paprika powder, stir for another minute and add the tomato and water to produce thick sauce. Add this slowly to the soup stirring carefully. Add the mint leaves and salt and cook for another 10 minutes.
When completely ready add 1 cup cold water to the bean soup, this will bring nice red color to it. Serve with bread and fresh garlic.