Vegan bean soup

Bean soup for fasting - A traditional recipe with authentic taste

Bean soup for fasting is a recipe cherished by many generations, symbolizing not only a nourishing dish but also a rich culinary tradition. This delicious soup is perfect for fasting days or for anyone who desires a light yet filling meal. Its comforting aroma and creamy texture make this soup a family favorite. Let's discover together how we can achieve a perfect result, step by step.

Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6

Necessary ingredients:

- 250 g white beans
- 250 g red beans
- 1 large parsnip
- 1 large parsley root
- 1 medium celery
- 2 carrots
- 1 red bell pepper
- 2 red onions
- 2 bay leaves
- 1 teaspoon dried thyme
- a few celery leaves
- 1 teaspoon dried dill
- 2 tablespoons of sour plum juice or borscht
- 2 teaspoons of baking soda
- 1 potato
- 2 teaspoons of sugar
- 2-3 tablespoons of tomato paste
- black pepper to taste
- salt to taste
- hot water

The passion of preparation

1. Preparing the beans: Start by selecting the beans, removing any impurities. Soak the white and red beans in cold water, letting them hydrate overnight. This step not only improves the texture of the beans but also reduces cooking time.

2. Boiling the beans: The next day, wash the beans and separate the two types. Boil each type of bean in hot water, adding 1 teaspoon of baking soda, 1 whole potato, and 1 teaspoon of sugar to each pot. The baking soda will help soften the beans, while the sugar will reduce any bitterness.

3. Changing the water: After about an hour, change the water for another boiling one. You can repeat this step two or three times, ensuring that the water is hot. This detail will contribute to obtaining tender and delicious beans.

4. Preparing the soup: In a large pot, add hot water (about 2 liters). When the beans are cooked, transfer them to the soup pot. Add the sautéed vegetables: finely chopped onion, grated carrot, and diced bell pepper. Mix well.

5. Adding root vegetables: Grate the parsnip, parsley root, and celery on a large grater and add them to the pot. These vegetables will provide extra flavor and make the soup heartier.

6. Soup texture: You can blend part of the beans with an immersion blender to achieve a creamier consistency. Add this paste to the pot, mixing well. If you prefer a thinner soup, you can leave the beans whole.

7. Seasoning: Add the spices: bay leaves, thyme, black pepper, salt, and dill. Let the soup simmer on low heat for 30-40 minutes, stirring occasionally.

8. Finalizing the soup: With 10 minutes before turning off the heat, add the tomato paste and sour plum juice or borscht, according to preference. These will provide a tangy taste, typical of traditional soups.

Practical tips:

- Ingredient choices: You can experiment with different types of beans or vegetables, depending on your preferences.
- Serving: The fasting bean soup is delicious both hot and cold. You can serve it with a slice of fresh bread and a drizzle of olive oil for extra flavor.
- Storage: If you have leftover soup, you can keep it in the fridge for 3-4 days or freeze it to enjoy later.

Nutritional benefits: Bean soup is rich in plant proteins, fibers, and vitamins. It is an excellent choice for a balanced diet, contributing to digestive health and maintaining a healthy body weight.

Frequently asked questions:

- What other vegetables can I use? You can add zucchini, pumpkin, or even cauliflower to vary the taste.
- Can I use canned beans? Of course! If you choose canned beans, make sure to rinse them well before adding them to the soup to remove excess sodium.
- How can I make the soup spicier? Add hot peppers or spicy seasonings to give it an extra flavor boost.

Bean soup for fasting is a versatile dish, full of flavors and tradition. With every bite, you will enjoy an authentic and comforting taste that will make you feel at home, no matter where you are. So, don't hesitate to try this simple and delicious recipe, perfect for any occasion!

 Ingredients: 250 g white beans, 250 g red beans, 1 large parsnip, 1 large parsley root, 1 medium celery, 2 carrots, 1 red bell pepper, 2 red onions, 2 bay leaves, Romanian thyme, celery leaves, marjoram, sour cherry juice or borscht, 2 tsp baking soda, 1 potato, 2 tsp grated sugar, tomato paste, black peppercorns.