Bean soup with smoked pork knuckle

500 g beans
600-700 g smoked pork knuckle or smoked ribs
2 onions
2-3 carrots
1 root of parsley
1/2 celery
1 bell pepper
1 bunch parsley
4-5 tablespoons of tomato paste
salt and pepper

Bean soup with smoked pork knuckle


Allow beans to soak for 7-8 hours. Then rinse well and boil with cold water. Water should be 3-4 inches above the beans. After water boiled empty and fill the pot again, preferably with hot water to shorten cooking time. Water can be changed 2-3 times.

Separately boil ribs or pork knuckle. If pork knuckle is too big, it can be cut into smaller pieces.

When beans are almost ready, add to pot the vegetables, well washed and finely chopped tomato paste, or pork knuckle ribs. After 10 minutes, add the onion. The onion can be chopped finely or you can put the whole and finally remove.

When the vegetables are cooked, add the chopped parsley, and off the cooker.

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