Step 1

Soak the beans in water for at least 10 hours (overnight). The beans should be well covered with water.

Step 2

Dice the carrot and onion, and cut the celery into finger-wide pieces.

Step 3

Heat the olive oil in a pot and sauté the carrots and onions until the onions are translucent.

Step 4

Now add the drained beans, pour in water and cook for about 15 minutes over medium heat.

Step 5

Then add the celery pieces and cook the soup for another approx. 45 minutes, until the beans are soft.

Step 6

Towards the end of the cooking time, add the vegetable stock powder. This is only happening now because of the salt content, because it would make it harder for the beans to soften.

Step 7

Finally, add the salt and pepper to the soup and season to taste.