Dried bean soup

Dry bean soup is a traditional recipe embraced by generations and full of flavor, bringing back cherished childhood memories. It is more than just a simple soup; it is a symbol of hospitality and comfort. This soup is perfect for cool days or moments when we crave a warm and nourishing dish. Additionally, it is an excellent option for vegans and vegetarians, considering its natural and healthy ingredients.

Total preparation time: 3 hours
Cooking time: 2 hours
Soaking time: 12 hours (from evening to the next day)
Number of servings: 6-8

Ingredients:
- 500 g dry beans
- 1 onion
- 2 carrots
- 1 parsnip
- 1 bell pepper (preferably red)
- 1 hot pepper (optional, for extra spice)
- 2 tomatoes (fresh or canned)
- 2 tablespoons olive oil or vegetable oil
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika
- 1 tablespoon flour
- 2 bay leaves
- 3 cloves of garlic
- 1-2 tablespoons fresh or dried tarragon
- salt and pepper to taste

Step-by-step preparation:

1. Soaking the beans:
Start by washing the dry beans thoroughly under cold running water. Remove any damaged beans or impurities. Place the beans in a large bowl and cover them with cold water, letting them soak overnight. This step is essential to reduce cooking time and make the beans more digestible.

2. Boiling the beans:
The next day, drain the water in which the beans soaked and rinse them again. Place the beans in a large pot with fresh water and bring to a boil. Once the water has started to boil, change it for fresh water. This helps remove substances that can cause gastric discomfort. Let the beans simmer on low heat for about 30-40 minutes until they become soft but not fully cooked.

3. Preparing the vegetables:
Meanwhile, peel and chop the onion, carrots, and parsnip. If you prefer, you can leave the onion whole so that it can be easily removed from the soup after cooking. The carrots and parsnip can be sliced into rounds to add a pleasant texture to the soup.

4. Adding the vegetables:
Once the beans have started to soften, add the vegetables to the pot along with a pinch of salt and a few peppercorns. These will impart a delicious flavor to the soup. Let them simmer together on low heat.

5. Adding the peppers:
When the beans are nearly cooked (about 1 hour of total cooking time), add the diced bell pepper and the hot pepper (if using). This will add flavor and a spicy note to the soup.

6. Preparing the roux:
In a pan, heat the 2 tablespoons of oil. Add the sweet and hot paprika, stirring constantly to prevent burning. Then add the flour and mix well. To avoid lumps, take some of the hot soup broth and gradually add it to the pan. Pour the mixture into the soup, stirring well.

7. Finalizing the soup:
Dice the tomatoes (if you prefer, you can blanch them and remove the skin) and add them to the pot along with the bay leaves, crushed garlic cloves, and tarragon. Let it simmer for another 5-10 minutes until the tomatoes soften and the flavors meld together.

8. Serving:
The dry bean soup is served hot, sprinkled with freshly chopped parsley. It is delicious alongside a slice of freshly baked homemade bread or polenta.

Practical tips:
- If you want to add a smoky note, you can add a bit of smoked paprika to the roux.
- The soup is even better the next day when the flavors have blended perfectly. You can prepare it a day in advance and reheat it for serving.
- You can experiment with added vegetables, such as celery or zucchini, depending on your preferences.

Nutritional benefits:
Dry bean soup is an excellent source of plant protein, fiber, and vitamins. Beans are rich in antioxidants, and the vegetables add a variety of essential nutrients. This dish is filling yet light, making it a perfect choice for a balanced diet.

Frequently asked questions:
- Can I use canned beans? Yes, but it is recommended to rinse them well and add them towards the end of cooking, as they do not require such long boiling.
- How much salt should I add? Start with a teaspoon and adjust to taste, especially if you are using other spices that may contain salt.
- What other spices can I add? You can try cumin or coriander for an extra flavor boost.

Dry bean soup is not just a dish; it is a culinary experience full of traditions and stories. Whether you serve it at a family meal or prepare it for a gathering with friends, this recipe will always bring a smile to the faces of your loved ones. Enjoy your meal!

 Ingredients: 500 g dried beans, 1 onion, 2 carrots, 1 parsnip, 1 bell pepper, 1 hot pepper, 2 tomatoes, 2 tablespoons oil, 1 tablespoon sweet paprika, 1 teaspoon hot paprika, 1 tablespoon flour, 2 bay leaves, 3 cloves of garlic, thyme, salt, whole pepper.