Monastery Bean Soup

Monastery Bean Soup: A Delicacy Full of Flavor and Tradition

Bean soup is a traditional recipe that evokes memories of simple yet flavorful meals from times long past. This comforting soup is often prepared in monasteries, where strict fasting rules and the principle of cooking with natural ingredients are respected. The bean soup with rice and mushrooms is not only nutritious but also a true delight for the taste buds.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4-6

Ingredients:
- 1 can of beans in tomato sauce (approximately 400 g)
- 1 medium onion
- 1 large carrot
- 3 ripe tomatoes
- 1 piece of celery (approximately 100 g, to taste)
- 1/2 cup round rice (approximately 100 g)
- 1 can of mushrooms (approximately 400 g)
- A handful of fresh parsley
- Salt and pepper, to taste
- 1 cube or 1 tablespoon instant vegetable broth
- Half a teaspoon of dried thyme
- 3 tablespoons of tomato paste
- Borscht or vinegar, to taste

Step-by-step preparation:

1. Preparing the vegetables: Start by peeling the onion, carrot, and celery. Chop the onion finely, dice the carrot, and slice the celery. This combination will add a sweet flavor and pleasant aroma to your soup.

2. Cooking the vegetables: In a large pot, bring 2 liters of water to a boil. Add the chopped onion, carrot, and celery. Let them boil over medium heat for about 10-15 minutes until they become slightly soft.

3. Adding the beans: Open the can of beans in tomato sauce and add it to the pot. Stir gently to combine the ingredients. Beans are an excellent source of plant protein and will make the soup heartier.

4. Tomatoes and mushrooms: Wash the tomatoes, dice them, and add them to the pot. Also, open the can of mushrooms, drain them, and cut them into smaller pieces, then add them to the soup. They will bring an interesting texture and umami flavor.

5. Adding the rice: After the vegetables have boiled for about 20 minutes, add the round rice and instant vegetable broth. Mix well and let it simmer on low heat, covered, for another 15 minutes, or until the rice is cooked.

6. Seasoning: Finally, add the tomato paste, thyme, salt, and pepper to taste. These ingredients will enhance the flavors and add depth to the soup.

7. Sourness: If you prefer a more sour soup, now is the time to add borscht or vinegar, to taste. Let it boil for a few minutes to allow the flavors to meld.

8. Serving: The bean soup is served hot, sprinkled with freshly chopped parsley on top. It is delicious alongside a slice of fresh bread that will soak up the soup's flavor.

Helpful tips:
- You can substitute the mushrooms with fresh mushrooms if you want a more intense flavor. It's a great idea to use forest mushrooms if you have the chance.
- If you prefer a spicier flavor, add some chopped hot pepper or cayenne pepper.
- This soup is wonderful the next day when the flavors have melded even better. You can reheat it, adding a little water if necessary.

Nutritional benefits:
Bean soup is rich in plant protein, fiber, and vitamins. Beans are an excellent source of iron and B vitamins, while the vegetables provide an important intake of antioxidants. A serving of soup can contain approximately 200-250 calories, depending on the amount of oil and rice used.

Pairings:
This soup pairs perfectly with a fresh summer salad or a baked potato dish. You can enjoy it with a glass of dry white wine or a cold lemonade for a pleasant contrast of flavors.

Monastery bean soup is more than just a simple recipe; it is a true culinary experience that invites you to remember moments of conviviality around the table. We invite you to try this recipe and share your impressions with us!

 Ingredients: a can of beans in tomato sauce an onion a carrot 3 tomatoes celery to taste half a cup of round rice a can of mushrooms fresh parsley salt pepper instant vegetable soup a cube or a spoon thyme 3 tablespoons of tomato paste a little borscht or vinegar, magic borscht whichever you prefer

 Tags:  shepherd bean vegetables