(For all ingredients, please use organic versions if available)
Soup:
½ kilogram dry pinto beans
(large sized Hungarian is best)
3.5 liters purified water
3 teaspoons seasalt
2 bay leaves
3 carrots, medium sized
¼ celery root
1 large or 2 small
parsley roots or parsnip
¼ kohlrabi
1 onion
½ sweet green pepper
1 tomato, larger,
4–5 pieces of black or green pepper
1 tablespoon vegan seasoning powder,
1 tablespoon natural smoke flavoring (optional)
Jucie of ½ lemon
Yofu soy cream
2/5 kilogram vegan ham
2/5 kilogram (2 pieces) vegan sausage
½ deciliter sunflower or olive oil
2 tablespoons light soy sauce
Kneaded Noodle:
50 grams all purpose flour
25 grams durum flour
1 tablespoon wheat or corn starch
1 large pinch seasalt
1 pinch turmeric powder
½ deciliter purified water

Soup Thickener:
3 heaping tablespoons all purpose flour
½ deciliters sunflower or olive oil
1 small onion
1 clove garlic (optional)
1 pinch seasalt
1 tablespoon ground sweet paprika
1½ deciliters purified water

Soup

1. Soak the bean overnight in cold water to amply cover it.
2. Pour out the soaking water, rinse the bean, and put them into the pot.
3. Fill up the pot with 3 liters of cold water.
4. Add some salt to season it, put in the bay leaves and the black pepper.
5. Put it on to cook for about 40 minutes.
6. When the beans are soft, add in the vegetables into the soup. But first, remove the foam that has formed on the surface.
7. Put the celery root, the kohlrabi, onion, and green pepper into the soup.
8. Add in the seasoning powder into the soup.
9. Meanwhile, cut the carrots into 1½ fingers sized diagonalwise, the parsley roots, and the tomato into small cubes. And then put them into the soup.
10. Fill the soup with water to replenish the water that has boiled away.
11. Let the soup cook for 10 minutes after boiling.
12. After 10 minutes, take out the green pepper and the onion; they were needed only for the flavor.
13. Add in the kneaded noodle.
14. Meanwhile, sometimes stir the soup so the noodles won’t stick together.
15. Next, add the vegan ham and cook the soup for another 15 minutes.
16. Meanwhile, prepare the fried vegan sausages.
17. Halve the sausages lenghtwise, and cut into the top at a distance of about a finger. Be careful not to cut through the sausages.
18. Fry the sausages for a while.
19. Pour the soy sauce onto the sausages. Put these sausages into the soup only at the time of serving.
20. To thicken the soup, stir the soup well, and boil the whole thing once.
21. While continue stirring, add the thickener into the soup. And keep stirring until it boils.
22. Meanwhile, squeezed the juice of the lemon and pour it into the soup.
23. Take the soup out of the stove, and start slicing the vegan ham and vegan sausages. Put them on the serving plate.
24. To make the soup even more creamy and rich, then at the time of serving add a bit of soy Yofu.
25. Ready to be served.

Kneaded Noodle

1. Pour the dry ingredients one by one into a bowl, and mix them.
2. First the all purpose flour, then the durum flour, the starch, the sea salt, and then the turmeric powder.
3. Add in the water.
4. Knead it well by hand until the dough is not sticking to the hand anymore, and it becomes a flexible, well combined ball.
5. Split the dough into two, pinch size with the fingers, and after one or two rolls, drop it into the soup.
6. Do it quick so that all of the noodles will cook for about the same time in the soup.

Soup Thickener

1. In oil, fry the onion until it’s translucent.
2. When the onion already golden brown, pour the flour into it as well. Mix it well.
3. Fry the flour together with the onion until it gets a golden brown color.
4. Take it off the stove, and mix into it the red pepper.
5. Mash the garlic to small pieces or mince it into very tiny cubes, and pour it next to the red pepper. But this garlic is optional.
6. Set aside the thickener until it is cold.
7. And then fill it up with cold water and mix it well.