Bean soup

Delicious Bean Soup

Bean soup is a traditional recipe, rich in history and tradition, that highlights one of the oldest plants cultivated by humans. The bean, a nearly forgotten vegetable today, was once a staple food in Mediterranean regions and even in ancient Egypt, where its seeds were discovered in the tombs of pharaohs. It is related to the common bean but has much larger seeds and a creamy texture, and its leaves, pods, and flowers are equally delicious. The bean soup we will prepare today is not only tasty but also packed with nutritional benefits, being rich in protein, vitamins C and B1, as well as carotene.

Preparation Time
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
- Servings: 6

Ingredients
- 300-400 g bean paste
- 1 medium carrot
- 1 large onion
- 1 bell pepper (preferably red or yellow for extra color)
- ½ zucchini
- 2 medium potatoes
- 1 small piece of celery
- 1 small parsnip
- 1 cup of rice
- 500 ml borscht or greengage juice (for sourness)
- 4-5 tablespoons of olive oil or vegetable oil
- Salt and seasoning, to taste
- Fresh dill and parsley, for serving

Necessary Tools
- A large pot (3 liters)
- A kitchen knife
- A cutting board
- A wooden spatula
- A strainer (for straining the borscht)

Step-by-Step Instructions

1. Preparing the Vegetables: Start by washing the vegetables well under cold running water. Peel the potatoes, carrot, zucchini, celery, and parsnip, then cut them into small cubes for even cooking. The bell pepper and onion should be finely chopped. The herbs (dill and parsley) will also be chopped, but we will add them at the end.

2. Preparing the Bean Pods: Wash the bean pods well and remove the ends, just as you would with bean pods. Cut them into small rounds, and if you are using older pods, remove the beans inside, which will be used in the soup.

3. Boiling the Soup Base: In a large pot, add 3 liters of water and bring to a boil. Once the water starts boiling, add all the chopped vegetables, the washed rice, and the oil, along with a pinch of salt. Stir well to combine the ingredients.

4. Adding the Beans: After about 15 minutes, when the carrot and rice are half-cooked, add the bean pods and let them boil together for another 15-20 minutes. The beans need a little time to become tender, so don’t rush.

5. Sour the Soup: Once all the ingredients are cooked, add the boiled and skimmed borscht (or greengage juice). Stir well, and if you wish, you can add a pinch of seasoning for extra flavor. Taste and adjust with salt if necessary.

6. Finalizing and Serving: Turn off the heat and add the chopped herbs (dill and parsley), which will add a note of freshness to the soup. It is recommended to serve the soup cold, alongside finely chopped red onion, which will add a pleasant contrast.

Practical Tips
- Beans: Choose fresh bean pods that have a vibrant color and firm texture. If using dried beans, make sure to soak them in water the night before.
- Sourness: Borscht is traditionally used to sour the soup, but greengage juice offers a unique and delicious note, perfect for warm summer days.
- Vegan Option: This soup is already vegan, but you can replace the oil with another type of fat, such as coconut butter, for a distinct flavor.
- Serving: You can also add a spoonful of Greek yogurt or buffalo cream for a creamier and more consistent taste.

Recommended Combinations
Bean soup pairs perfectly with a slice of homemade, freshly baked bread or crunchy croutons. Additionally, a summer salad with tomatoes, cucumbers, and feta cheese would ideally complete the meal. For a drink, I recommend a refreshing herbal tea or a seasonal fruit compote.

Frequently Asked Questions
- How long can I keep bean soup? The soup keeps well in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave.
- Can I freeze the soup? Yes, bean soup can be frozen, but it is recommended to do so without the herbs. Add the fresh herbs only after thawing.
- Is bean soup healthy? Absolutely! Beans are an excellent source of plant-based protein and fiber, making it suitable for weight loss diets and maintaining a balanced diet.

Conclusion
Bean soup is more than just a simple recipe; it is a true culinary treasure that brings both taste and health to the table. This simple and quick recipe will delight your taste buds and bring a touch of history and tradition to your kitchen. So, unleash your creativity and enjoy a flavorful bean soup that is sure to impress anyone who savors it!

 Ingredients: 300-400g of green beans, one carrot, one onion, one bell pepper, dill, parsley, 4-5 tablespoons of oil, half a zucchini, 2 potatoes, a small piece of celery, a little parsnip, a cup of rice, 500 ml of borscht or sour plum juice for souring, salt, and seasoning.

 Tags:  soup bob vegetables bors