Mixed soup
Instructions
Coarsely chop the bacon with onion, carrot, garlic and celery.
FRY slowly and add the mushrooms soaked, drained and chopped.
Stir, add a little tomato sauce, spinach leaves or strips cut edges and a spoonful of flour, a little salt and pepper.
Cover with a litre and a half of broth or water, Cook slowly for about 30 minutes, then pour the beans, chickpeas and corn and continue cooking over low heat for about an hour.
Serve the hot soup with toasted bread.
Ingredients and dosing for 4 persons
- 300 g of chickpeas
- 100 g of canned beans
- 1 box of tender maize
- 50 g of bacon
- 1 onion
- 1 carrot
- 1 stalk of celery
- Garlic
- Tomato sauce
- 1 handful of dried mushrooms
- Olive oil
- Salt
- Pepper
- 1 handful of chard leaves
- White flour