Traditional Bean Soup | Hearty & Warming

Rinse the beans thoroughly and soak each variety separately in approx. 2 liters of water for at least 6 hours (preferably overnight). Then, lightly salt the beans in the soaking water and cook them separately until almost tender. Afterwards, drain and set aside.

Finely dice the onion, peel and press the garlic. In a large pot, melt the clarified butter over medium heat and sauté the diced onion until golden yellow, stirring constantly. Briefly sauté the tomato paste, sweet paprika powder, chili powder, and pressed garlic, then dust with flour. Continue to roast everything for about 1 minute.

Pour in the beef broth, increase the temperature, and add the bay leaves. Add the cooked beans, season with salt and pepper, and let the soup simmer uncovered over low heat for about 20 minutes.