Dried Bean Soup

Bean Soup – a savory and comforting recipe

Who doesn't love a warm, steaming soup filled with flavors and healthy ingredients? Bean soup is a traditional recipe that has crossed generations, symbolizing festive meals as well as ordinary days when we want to indulge in something good and nourishing. This recipe is inspired by my mother's old cookbook, a place where the most precious family recipes are kept. Let's discover together how we can bring a delicious bean soup to our table, which will not only warm our souls but also nourish our bodies.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 4-6

Necessary ingredients:

- 300 g dried beans (preferably white or yellow, but the choice is yours)
- 1 large carrot
- 1 parsnip
- 1 parsley root
- 3 medium onions
- 1 bunch of fresh parsley
- 1 teaspoon dried thyme
- 1-2 tablespoons salt (to taste)
- 1 liter of borscht (or to preference)
- 1 bunch of fresh lovage (optional, for extra flavor)

Prepared with love and patience

1. Selecting and preparing the beans:
Carefully choose the beans, ensuring they are free from impurities or damaged seeds. Rinse the beans under cold running water to remove any residue. It is essential to soak the beans in cold water for at least 8 hours (ideally overnight). This step will not only reduce cooking time but also help eliminate gas, making the soup easier to digest.

2. Boiling the beans:
After soaking, drain the water and rinse again. Place the beans in a large pot, add cold water (about 1.5 liters), and bring to a boil. Once boiling, change the water. This is an important step to reduce gas.

3. Adding the vegetables:
When the skins of the beans start to crack, it’s time to add the finely chopped onion (preferably white or yellow for sweetness), carrot, parsnip, and parsley cut into strips or grated. Add the salt and thyme. These will bring a deep flavor and enhance the final taste of the soup.

4. Slow cooking:
Let the soup simmer on low heat, covered, for about 1-1.5 hours, or until the beans are completely soft. Stir occasionally to prevent sticking. If you want a creamier consistency, you can mash some of the beans with a fork after they are cooked.

5. Finalizing the soup:
When the beans are cooked, add the tomatoes (either fresh or canned) and the borscht. Let it boil for another 10-15 minutes. Finally, add the finely chopped parsley and lovage for a fresh taste and irresistible aroma.

6. Serving:
Serve the soup hot, alongside a slice of fresh bread or polenta. A spoonful of sour cream on top can add a creamy and delicious touch, but it’s optional, especially in fasting cuisine.

Useful tips and variations:
- If you want a spicier soup, add a sliced hot pepper during cooking.
- You can also add other vegetables, such as celery or zucchini, to diversify the flavors.
- If you don’t have borscht, you can use lemon juice or vinegar, but borscht provides a more pleasant acidity to this dish.

Nutritional benefits:
Bean soup is an excellent source of plant-based protein, fiber, and essential vitamins. It is low in calories (approximately 150 kcal per serving) and rich in antioxidants, making it ideal for a healthy diet.

Frequently asked questions:
- Can I use canned beans? While possible, dried beans offer a more authentic texture and taste.
- Can I keep the soup for the next day? Yes, the soup becomes tastier as it sits, but make sure to store it in the fridge.
- How can I thicken it? You can mash some of the beans or add some mashed potatoes.

Delicious combinations:
Bean soup pairs perfectly with a summer salad or well-cooked polenta. A refreshing drink, such as fruit compote or herbal tea, will make the meal even more enjoyable.

In conclusion, bean soup is not just a recipe, but a culinary experience that brings family and friends together. With each bite, you will feel the warmth and love that lies at the heart of this traditional recipe. So put on your apron and let’s cook!