Lenten soup

Bean soup with vegetables - a delicious and comforting fasting recipe

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Number of servings: 4-6

Bean soup is a recipe that evokes warm childhood memories, when Sunday meals were always filled with tasty dishes prepared with love. This fasting version of bean soup, with white and red beans, is not only filling but also packed with nutrients, making it a perfect choice for those who want to eat healthily without giving up on rich flavors. It is an economical recipe, ideal for days when you want to enjoy a nourishing meal but don't have much time.

Necessary ingredients:

- 400 g pre-cooked white beans (you can also use frozen)
- 1 can of red beans (drained and rinsed under cold water)
- 4 tablespoons sunflower or olive oil
- 1 teaspoon mustard seeds
- 2 bay leaves
- 1 small leek, finely chopped
- 1 bell pepper, diced
- 450 g frozen soup vegetables (carrot, celery, potato, etc.)
- 2 tablespoons pepper paste
- 3 tablespoons tomato paste
- Salt and pepper to taste
- Fresh dill for garnish
- Fresh parsley for garnish
- About 3 liters of still water

Preparation steps:

1. Prepare the ingredients: Make sure you have all the ingredients ready and at hand. It is important that the leek is finely chopped and the bell pepper is cut into small pieces to cook evenly.

2. Sauté the vegetables: In a large pot, heat the 4 tablespoons of oil over medium heat. Add the chopped leek and bell pepper. Sautéing the vegetables will release their flavors and give the soup a wonderful taste. Cook them for about 5 minutes until they become slightly translucent.

3. Add the beans: Put the pre-cooked white beans in the pot, gently stirring to integrate them with the vegetables. If you're using frozen beans, make sure they are completely thawed.

4. Add water and spices: Pour about 3 liters of still water into the pot, then add the pepper paste, mustard seeds, and bay leaves. Mix well and let the mixture simmer on low heat to allow the flavors to combine. This will take about 15 minutes.

5. Include the frozen vegetables: Once the beans are completely thawed, add the frozen soup vegetables. These add extra flavor and texture, plus they are very convenient, as they already contain all the necessary vegetables for a delicious soup.

6. Add the red beans: After 10 minutes of boiling the vegetables, add the drained and rinsed canned red beans. The tomato paste is next; it will give the soup a beautiful color and a special flavor. Let the soup simmer for another 10 minutes.

7. Adjust the taste: Finally, taste the soup and adjust with salt and pepper to your liking. Don't forget to remove the bay leaves!

8. Serving: Bean soup is served hot, sprinkled with fresh dill and parsley for an extra touch of freshness. It is delicious alongside a slice of fresh bread or polenta.

Practical tips:

- If you want a spicier soup, you can add a bit of hot pepper or spices like paprika or cumin.
- You can vary the vegetables used by adding zucchini or potato, depending on your preferences.
- The soup can be stored in the refrigerator and will stay fresh for a few days, becoming even tastier as the flavors develop.

Nutritional benefits:

White and red beans are excellent sources of plant-based protein, fiber, and iron, making this soup a nourishing choice for anyone, especially during fasting periods. Frozen vegetables add essential vitamins and minerals, while olive oil brings healthy fatty acids.

Frequently asked questions:

- Can dried beans be used instead of canned beans? Yes, but you will need to boil them beforehand, which will add preparation time.
- Can I replace the oil with something else? You can use margarine or vegan butter for a healthier option.
- What other recipes pair well with this soup? You can pair the soup with a cabbage salad or a fasting pie.

Bean soup is more than just a simple meal; it is a culinary tradition that brings us together, offering comfort and joy. So, get ready to enjoy delicious flavors and a warm meal that will bring smiles to the faces of your loved ones! Enjoy your meal!

 Ingredients: 400 g of pre-cooked white beans (I used frozen) 1 can of red beans, drained and rinsed under cold water 4 tablespoons of oil 1 teaspoon of mustard seeds 2 bay leaves 1 small leek, chopped 1 red bell pepper 450 g of frozen soup vegetables 2 tablespoons of pepper paste 3 tablespoons of tomato paste salt and pepper to taste fresh dill fresh parsley about 3 liters of still water

 Tags:  lenten soup bean leek pepper tomato paste dill vegetable soup vegan soup economical fasting recipes