Corned beef soup

1. We sort out the beans, it should be without traces of spoilage. I wash the beans under running water.

2. We put the beans in a deep bowl, pour water so that the beans are completely covered with water. We leave the beans overnight.

3. To begin with, we will prepare the necessary ingredients:

- cut the bacon into small cubes;

- I wash the corned beef under running water, then cut it finely;

- peel the onion from the husk, cut into cubes;

- peel the carrots and then wash them under running water. Washed carrots cut into cubes;

- peel the celery stalk, also cut into cubes;

- garlic is cleaned, passed through a press. You can also grate the cloves on a fine grater.

4. Drain the water from the beans, wash it again and put it in a saucepan. Pour chicken broth, add water.

5. We send the pan to the fire. Bring the contents to a boil. Then turn down the heat, cook for 30 minutes.

6. While the beans are cooking, let's do the bacon and corned beef. We put them in a large frying pan, send them to the fire. Fry until the bacon is crispy. We transfer the corned beef with bacon into a saucepan, and part of the bacon can be left for serving if desired.

7. Add the prepared ingredients to the soup: onion, carrot and celery. Season with salt and pepper to taste. Cook for about 3-4 minutes. After that, we send garlic and tomato paste to the soup, as well as bay leaf.

8. We continue to cook on low heat until the beans become soft. We monitor the level of liquid in the pan, if it boils, add water or broth.

We spread the soup on serving plates, sprinkle with bacon and chopped parsley.

Bon appetit!