Bean puree soup

Hearty, aromatic and delicious bean puree soup with celery, apple and tomatoes. The soup is suitable for fasting and for those on a diet.

Ingredients

• beans (red or white) - 0.5 cups
• olive oil - 2 tablespoons
• chili pepper - 1 pc.
• garlic (clove) - 1 pc.
• onion - 1 pc.
• stalked celery - 3 pcs.
• tomatoes in their own juice - 150 g
• apple (sweet and sour) - 1 pc.
• broth (or water) - 600 ml
• seasoning (ground) - 0.5 tsp
• salt

Directions

1. Rinse beans, add water and leave overnight. The next day, cook the beans according to the instructions.
2. In heated olive oil, fry the chopped chili and garlic. Then we remove the vegetables, leave the oil.
3. Fry the onion in garlic oil until transparent.
4. Add chopped celery stalks to the onion. You can add one sweet and sour apple, peeled and cut into slices. The soup will be even more delicious with an apple.
5. Then add the peeled tomatoes in their own juice and simmer for 2-3 minutes under the lid for no more. No need to fry the apple and celery.
6. Drain the liquid from the pot with cooked beans and rinse the beans under running water. Place the beans in a blender bowl and chop. Add frying to the beans and grind again with a blender.
7. Put the puree in a saucepan. Add vegetable stock or water, seasoning to taste. Salt, add a pinch of sugar and over low heat, stirring occasionally, bring the soup to a boil.
8. Leave the soup to sweat under the lid for about 10 minutes, and then serve, garnished with celery. I decorated the soup a little with grated beets, this is optional. Bon Appetit!