Peasant Bean Soup

Peasant Bean Soup - A Rustic Delicacy Full of Flavors

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6-8

This peasant bean soup recipe is a treasure of traditional cuisine, a hearty and comforting meal, perfect for cool days or for moments when we want to indulge in an authentic taste. Bean soup is not just food, but also a story, a symbol of simplicity and the joy of cooking with fresh and natural ingredients.

Necessary ingredients:

- 300 g white beans (preferably large beans)
- 2 onions (you can use white or red onion for a sweeter note)
- 5 small carrots (or 2-3 large carrots)
- 1/4 celery root
- 1/2 parsnip
- 2 young zucchinis
- 1 bell pepper (red or green, for added color)
- 1 potato (a boiled potato adds creaminess)
- 500 g tomatoes (fresh or canned, depending on the season)
- 1 bay leaf
- Sunflower oil (or olive oil, for a more intense flavor)
- Salt and pepper, to taste

Preparation steps:

1. Preparing the beans:
Start by selecting the white beans, removing any impurities or damaged beans. Place the beans in cold water and let them soak overnight. This step not only reduces cooking time but also aids in the digestion of the beans.

2. Boiling the beans:
The next day, drain the beans and rinse them well. Boil them in clean water, changing the water twice to eliminate substances that can cause gastric discomfort. This way, you will obtain beans that are easier to digest.

3. Preparing the vegetables:
Chop the onion finely, and cut the other vegetables - carrots, celery, parsnip - into large pieces to maintain their texture. The bell pepper and zucchinis can be diced, while the potato can be cut finer so that it disintegrates a bit in the soup, adding a creamy note.

4. Sautéing the vegetables:
In a large pot, heat 2-3 tablespoons of sunflower oil. Add the onion and sauté for 1-2 minutes until it becomes translucent. Then add the carrots, celery, potato, and parsnip, sautéing everything for 5-7 minutes. This process will intensify the flavors of the vegetables.

5. Adding the beans and water:
Once the vegetables are well combined, add the boiled beans, zucchinis, and chopped tomatoes. Pour in hot water, about 3-4 liters, and add the bay leaf. Season with salt and pepper to taste.

6. Cooking the soup:
If you have a pressure cooker, this will significantly reduce cooking time. Once the pot starts to whistle, reduce the heat to low and let the soup simmer for 40-50 minutes. If using a regular pot, let the soup simmer on low heat for about 1 hour, stirring occasionally.

7. Resting the soup:
Once the cooking time is up, let the soup cool in the pot for 30 minutes. This step allows the flavors to develop and blend perfectly.

Red Onion Salad:
To complement the soup, I recommend a simple red onion salad. Slice 3 shallots thinly, drizzling them with olive oil and balsamic vinegar. Season with salt and pepper. This salad will add a pleasant contrast to your soup.

Tips and variations:
If you want a heartier soup, you can add some sausages or smoked ribs for extra flavor. You can also experiment with vegetables, adding cauliflower, peas, or even beets for an interesting hue.

Nutritional benefits:
Beans are an excellent source of plant-based protein, fiber, and essential vitamins, contributing to a healthy diet. This soup is low in calories and rich in nutrients, making it ideal for a balanced diet.

Frequently asked questions:

- How long should I boil the beans?
Boiling time depends on the type of beans used. White beans require about 40-50 minutes in a pressure cooker and 1 hour in a regular pot.

- Can I use canned beans?
Yes, you can use canned beans to save time. Just make sure to rinse them well before adding them to the soup.

- What other vegetables can I use?
You are free to experiment with your favorite vegetables. The potato can be replaced with pumpkin or a larger carrot.

- How can I store the soup?
The soup keeps well in the fridge for 3-4 days. You can freeze portions to keep them longer.

Serving suggestions:
Peasant bean soup is served hot, alongside a slice of homemade bread or polenta. You can sprinkle some fresh lovage for extra flavor.

Enjoy a bowl of peasant soup, accompanied by a fresh salad and perhaps a glass of white wine, for a memorable and comforting meal. Enjoy your meal!

 Ingredients: 300 g white beans; 2 onions; 5 small carrots; 1/4 celery root; 1/2 parsnip; 2 zucchini; 1 bell pepper; 1 potato; 500 g tomatoes; 1 bay leaf; sunflower oil; salt, pepper.

 Tags:  bean soup