of vegetable bouillon
fresh or canned beans
onion + butter (1 tbsp.)
all purpose flour
salt and vinegar.
Cook 3 liters of water with 2 cubes of vegetable bouillon, 3 bay leaves, and fresh or canned beans. When they are half way done, add 4 diced potatoes and cook.
In a pan, sauté finely chopped onion (on butter), add 1-2 cloves of grated garlic, and about 1.5 teaspoons of paprika spice. Stir and then pour into the soup.
In a bowl, mix a bit of water, about 2 tablespoons of flour and heavy cream. Mix well and pour into the soup.
Season the soup with salt and vinegar.