White bean soup with potatoes and marjoram

Tip: tap a step to mark it as done.

1. Rinse the soaked beans and cook them in salted water until they begin to soften. This takes about 30 minutes, depending on how long the beans have soaked.

2. Meanwhile, peel and rinse the potatoes, then cut them into small cubes so they cook faster. Finely chop the onion; if desired, sauté it in a separate pan until golden. Cut the carrot, celery, and parsley root into small pieces. Add everything to the partially softened beans and cook together for about 20 minutes.

3. Once the beans and vegetables are tender, mix the flour with a little water in a glass, then pour it into the soup, stirring constantly. Continue stirring for at least 1 minute after adding the flour mixture to prevent lumps.

4. Season the soup with salt and pepper and cook for a few more minutes. Add the marjoram 1 minute before the end of cooking.

   Tip: Do not add the marjoram earlier, as it could turn bitter and spoil the flavor of the soup.

5. Tip: If you like smoked meats, add a piece of smoked ham to the soup along with the vegetables for a pleasant smoky aroma.

Tip: Sort through the beans before soaking and cover them with at least three times their volume of cold water, since they will swell considerably. They are tender when a bean can be easily mashed with a fork.

This recipe was translated from the Slovak original: Babičkina fazuľová polievka so zemiakmi a majoránom