Bean soup with vegetables

Bean soup with vegetables - A comforting delicacy

Bean soup with vegetables is a traditional recipe, full of flavor and nutrients, that brings a touch of warmth on cool days. This soup is not only nourishing but also an excellent choice for fasting days or simply to enjoy a healthy dish. With a mix of fresh vegetables and protein-rich beans, this dish is sure to become a family favorite.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 6

Necessary ingredients

- 250 g beans
- 3 fresh or canned tomatoes
- 1 small root of celery
- 1 root of parsley
- 1 small carrot
- 2 large onions
- 1 bell pepper
- 1 small cup of oil (about 50 ml)
- Salt and pepper to taste
- 1 teaspoon of sweet paprika
- 1 bunch of fresh parsley
- 1 bunch of lovage (optional)

Brief history

Bean soup is a dish with deep roots in culinary tradition, symbolizing comfort and the warmth of home. The use of beans as the main ingredient reflects a smart use of available resources, being high in protein and easy to find. This recipe has spread across many cultures, each adding its own flavors and ingredients, transforming it into a versatile dish adaptable to everyone's tastes.

Step by step

1. Preparing the beans: Start by selecting and washing the beans well. Soak the beans in a bowl of cold water for about 4-6 hours or overnight. This step is essential to reduce cooking time and improve the digestibility of the beans.

2. Boiling the beans: After the beans have soaked, drain the water and place them in a pot with fresh water. Boil the beans over medium heat for 45-60 minutes until they become soft. You can add a little salt in the last 10 minutes of boiling to enhance the flavor.

3. Preparing the vegetables: Meanwhile, clean and wash the vegetables. Chop the onion finely, and cut the other vegetables (celery, parsley, carrot, and pepper) into cubes or slices, as preferred. The tomatoes can be blanched in boiling water for 2-3 minutes, then peeled and diced.

4. Sautéing the vegetables: In a large pot, add the cup of oil and sauté the onion over medium heat for 2-3 minutes until it becomes translucent. Add the remaining vegetables (carrot, celery, parsley, pepper) and the sweet paprika. Sauté the mixture for another 2-3 minutes, stirring constantly to prevent burning.

5. Adding water and beans: Once the vegetables have softened slightly, add water (about 2 liters) and bring to a boil. When the water starts to boil, add the boiled beans, diced tomatoes, and season with salt and pepper to taste.

6. Boiling the soup: Let the soup simmer on low heat for 15-20 minutes. This way, the flavors will blend perfectly, and the vegetables will retain their crunchy texture.

7. Finishing the dish: When the soup is almost ready, add the finely chopped parsley and lovage. These will add a touch of freshness and flavor, turning the soup into a true delicacy.

Serving and variations

Bean soup can be served hot, with a slice of fresh bread on the side, or even cold on warm summer days. If you want to add a hint of smoky flavor, you can include cubes of smoked or fresh pork, especially in the cold season.

Another interesting variation is adding spices like cumin or coriander, which bring an exotic note to the dish.

Practical tips

- Beans: Choose quality beans, ideally from organic sources, for a healthier dish.
- Vegetables: You can also add other vegetables, such as zucchini or pumpkin, to enhance its nutritional value.
- Storage: The soup can be kept in the fridge for 3-4 days, and the flavor improves with each passing day as the flavors meld.

Calories and nutritional benefits

A serving of this bean soup contains approximately 200 calories, being rich in plant proteins, fibers, essential vitamins, and minerals. Beans help maintain digestive health and contribute to weight control due to their high fiber content.

Frequently asked questions

- Can I use canned beans?: Yes, but make sure to wash them well to remove excess salt and preservatives.
- How can I adapt the recipe to be vegetarian?: This recipe is already vegetarian, but you can make it vegan by omitting any meat.
- How long can I keep the soup in the freezer?: Bean soup can be frozen for up to 3 months. Make sure to let it cool completely before storing it.

In conclusion, bean soup with vegetables is more than just a simple culinary dish; it is a cooking experience that reminds you of family meals, moments of conviviality, and the joy of savoring healthy and delicious foods. So, prepare your ingredients and let yourself be carried away by the enticing aromas of this recipe!

 Ingredients: a quarter kg of beans, 3 fresh or canned tomatoes, 1 small celery root, 1 parsley root, 1 smaller carrot, 2 large onions, 1 bell pepper, fresh parsley, a cup of oil, salt, pepper, a bit of sweet paprika

 Tags:  beans