Vegetable Bean Soup

A day earlier, put the beans in water.

Cook the beans (both white and colored) with a small onion until soft.

Then pour off the cooking liquid and set it aside.

Then prepare a light roux from lard and all-purpose flour and pour the bean stock over it (you can top up with water if it seems too little).

Mix well and cook.

Next, add a potato cut into small cubes to the stock, grate the carrot, parsley root and celeriac, and chop the savoy cabbage leaves very finely.

Salt the soup, season it (with ground black pepper) and cook for about 20 minutes.

Then add crushed garlic and the cooked beans and cook briefly so the beans heat through.

Finally, add crushed marjoram.

As is customary, you can season with Maggi, glutamate, etc.