Traditional bean soup

TRADITIONAL BEAN SOUP

Ingredients

300 g. white medium beans

1 medium potato

1 medium onion

1 bunch celery

4-5 medium carrots

Salt to taste

Half a square centimeter red chili pepper

1 cup olive oil                                                                                                                                                         4 large ripe tomatoes

The juice of a medium lemon

Instructions

Clean the beans from any small stones and rinse them.

Put in a pot plenty of water and place the beans into it.

Place the pot over high heat.

Let the beans boil for 10 minutes.
Remove the pot from the heat.

Strain the broth of beans and toss it.

Rinse the beans with clean water.

Put clean water in the pot and put it over high heat to boil 10 minutes again.

Strain, rinse with clean water and put clean water in the pot.

The water should reach 3 cm above the beans.

(It is necessary to throw away the first two waters in which the beans boiled.

Otherwise the beans will cause a lot of gases).

Place the pot over high heat and as it begins to boil, lower the heat to medium.

Let   the beans cook until soft, but not chelate.

Scour the potato, chop it and put it into the pot.
Leave the food to boil for a few minutes.

Add the chopped onion, the chopped carrots, salt, chili pepper and oil. 
Watch the food and stir occasionally.

Leave these ingredients to boil together for 15 minutes. 
Add the tomatoes chopped.

Last add the celery chopped.

Let the beans to a boil over medium heat until they become soft and tender.

Pour the lemon juice in the pot two minutes before removing it from the heat.

This soup is served warm.