Ingredients

• 200 g small beans
• 1 teaspoon salt
• pinch of cumin
• 1 large parsley root
• piece of celery root
• piece of leek
• 1 clove garlic
• 2 carrots
• 3 - 4 potatoes
• 1 small onion
• 1 allspice and bay leaf
• 1 teaspoon marjoram
• optionally organic vegetable broth

Preparation

1. Rinse the beans and cover with cold water, set aside overnight to soak.
2. The next day, drain the water. Cover the beans with 2 liters of boiling water (or organic broth), add salt and cumin. Cook until tender for approximately 1.5 hours.
3. When the beans are almost tender, add the peeled parsley root, celery root, leek, and garlic clove. Cook for about 10 minutes.
4. Add peeled and diced potatoes and carrots (peeled and sliced into half-slices or grated on a coarse grater). Cook for about 20 minutes, until the beans and vegetables are tender.
5. Peel the onion, dice it, and lightly brown it in a pan with oil. Add 1 tablespoon flour, mix and gently fry, then add to the soup and bring to a boil.
6. Add allspice, bay leaf, and marjoram. Cook for 5 minutes.