Bean soup

Bean Soup for Lent - A Delight for the Taste Buds

Bean soup is a classic dish, cherished by generations not only for its comforting taste but also for its simplicity and versatility. This lent recipe, full of flavors and nutrients, can be enjoyed as a hearty lunch or a light dinner. Besides being an excellent choice for those looking to avoid animal products, bean soup offers a wealth of nutritional benefits. Beans are rich in protein, fiber, and vitamins, making them a staple ingredient in a healthy diet.

Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 500 g of beans (preferably white or red)
- 3 medium carrots
- 1 parsley root
- 1 small celery
- 2 bell peppers (preferably one red and one green for a colorful appearance)
- 2 tablespoons of white flour
- 100 ml of oil (you can use olive oil for a more refined taste)
- 200 g of tomato paste or puree
- 1 teaspoon of vegeta (or a spice mix to your liking)
- Pepper to taste
- Fresh tarragon (or dried)
- Fresh lovage
- Fresh parsley leaves
- 1 medium onion

Step-by-Step Preparation:

1. Soaking the Beans:
Start by soaking the beans in cold water, preferably the night before. This will help hydrate the beans and reduce cooking time. If you're in a hurry, you can try the quick method: boil the beans for 2-3 minutes, then let them sit covered for an hour.

2. Boiling the Beans:
In the morning, drain the beans and place them in a pot with cold water. Bring to a boil and then reduce the heat to let the beans simmer gently. It’s important to change the water after the beans have boiled to remove anti-nutrients.

3. Preparing the Vegetables:
While the beans are boiling, prepare the vegetables. Chop the onion, carrots, parsley, celery, and peppers into small cubes. The smaller they are, the faster they will cook and incorporate into the soup.

4. Boiling the Vegetables:
In another pot, add fresh water and bring the chopped vegetables to a boil. Let them boil for 10-15 minutes until they become soft but not mushy.

5. Preparing the Roux:
In a separate saucepan, heat the oil. Add the 2 tablespoons of flour and mix well to form a roux. Fry the flour for 1-2 minutes, then add the tomato paste, stirring continuously. This will give a beautiful color and rich taste to your soup.

6. Combining the Ingredients:
Once the vegetables are cooked, add the boiled beans to the pot along with the oil and flour mixture. Pour in the broth from the pot and mix well. Let it come to a boil.

7. Seasoning the Soup:
Now comes the creative part! Add vegeta, pepper, tarragon leaves, lovage, and chopped parsley. Allow the soup to boil for another 5-10 minutes so the flavors can meld.

8. Serving:
Bean soup is served hot, ideally alongside a red onion salad, which will add a note of freshness. If desired, you can drizzle each serving with a little olive oil for extra flavor.

Practical Tips:
- Frequency of Consumption: Bean soup is an excellent choice for lent meals but can be enjoyed anytime. It’s perfect for chilly days when you need a comforting dish.
- Variations: You can add other vegetables such as zucchini or potatoes to diversify the recipe. You can also experiment with different types of beans, such as black beans or marinated beans.
- Nutritional Benefits: Beans are an excellent source of plant-based protein and fiber, helping to maintain digestive health and control blood sugar levels. Additionally, the vegetables add essential vitamins and antioxidants.

Frequently Asked Questions:
- How long can I keep bean soup? The soup can be stored in the refrigerator for up to 3 days. It can be frozen, but it’s recommended to add fresh vegetables after thawing.
- Can I use canned beans? Yes, but it’s important to rinse them well to remove salt and preservatives. In this case, only boil the vegetables and add the beans at the end.

Combining bean soup with a slice of homemade bread or polenta will give you a delicious and satisfying meal. Enjoy!

 Ingredients: 500 g beans, 3 carrots, 1 root parsley, 1 small celery, 2 tablespoons white flour, 100 ml oil, tomato paste or broth, Vegeta, pepper, tarragon, lovage, 1 onion, 2 bell peppers, parsley leaves

 Tags:  soup bean vegetables post