How to make
Put the cleaned beans to come to a boil in 8 1/3 cups (2 L) water, then boil another 15 min. Remove the beans, drain the water and in the same container, pour in 12 1/2 cups (3 L) of hot water, return the beans and boil another 90 min. uncovered.
Add the cleaned and chopped onions, carrots, celery and peppers. After another hour of boiling, add the peeled and finely chopped tomatoes.
Braise the flour in the oil until golden, sprinkle with paprika, stir a little and dilute with a little broth from the soup.
Stir and thicken the bean soup with this mixture. Leave to boil another 5 min., then remove and add finely chopped spearmint and parsley.
