Put beans in a saucepan, add 1.5 l of water and cook the beans according to package instructions. Important: Do not drain the water afterwards.
Chop onion, grate carrots coarsely and cut bell bell pepper into thin strips.
Fry the onion in a pan in vegetable oil until translucent. Add carrots and stir fry for about 3 minutes. Add bell bell pepper and continue stir-frying for another 3 minutes or so. Then remove the vegetables from the heat.
Cut beet into small cubes and tomatoes into cubes.
Fry the beet in a pan in vegetable oil, stirring, for about 2 minutes. Add tomatoes and lemon juice, stir, and steam with lid closed over low heat until beet is cooked, about 40 minutes.
Cut white cabbage into thin strips, add it to the boiled beans in water in the saucepan and boil it for about 5 minutes.
Add the sautéed onions, carrots and peppers and cook for another 5 minutes or so.
Add the steamed beet as well as bay leaves and cook it for another 2 minutes or so, seasoning the soup with salt and pepper to taste. Then let it rest on the warm stove for 20 minutes.