Soup with beans

0,5 glass white beans

0,5 glass red beans

2-3 glass beef broth

1 tomato

1 carrots

1 a handful of rye crackers

Carrots cut into cubes, tomatoes circles, boil beef boline.

If canned beans - rinse it and add to the soup. If dried, it needs to be soaked for 6-8 hours in cold water.

Colored beans are cooked separately from the soup for 15 minutes, drain, re-fill with hot water. When cooking white beans water does not change. The beans cook for 2 hours, until almost cooked.

Prepared beans to add to the soup, cook for 15 minutes until tender beans.

Before serving, add to the soup croutons, sprinkle with the chopped herbs.