Dried bean soup

Dried Bean Soup: a traditional recipe with a modern twist

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

Dried bean soup is a traditional dish that brings together flavors and textures, with a rich history in our cuisine, known for its consistency and nutritional benefits. This recipe is inspired by a modern variation that will win over those who are not fans of beans, as happened in my case.

The ingredients used in this recipe are simple but full of flavor. Here’s what you will need:

Ingredients:
- 1 kg dried beans
- 1 large onion
- 1-2 carrots
- 1 red bell pepper
- 2 tomatoes
- 3-4 tablespoons oil
- 2-3 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- Salt and ground pepper, to taste
- A handful of fresh parsley leaves, for serving

Preparing the dried bean soup is a simple process but requires some attention to achieve a perfect result. Here are the detailed steps:

1. Preparing the beans:
Start by washing the dried beans under cold running water. This step is essential to remove any impurities. Then, place the beans in a large bowl and cover them with water, letting them soak for 3-4 hours or ideally overnight. This method not only helps to rehydrate the beans but also reduces cooking time.

2. Boiling the beans:
After the beans have soaked, drain the water and place them in a large pot. Add fresh water and bring to a boil. When the water starts to boil, discard the water to eliminate substances that can cause digestive discomfort. Repeat this process 2-3 times to make the beans easier to digest.

3. Preparing the vegetables:
Meanwhile, peel the onion, carrots, and bell pepper. Chop the onion finely, and you can cut the carrots and bell pepper into small cubes. These vegetables will add flavor and sweetness to your soup.

4. Cooking the vegetables:
In a pan, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the diced tomatoes, carrots, and bell pepper. Let it simmer for 5-7 minutes, stirring occasionally. Here you can add the paprika and oregano, mixing well to combine the flavors.

5. Combining the ingredients:
Once the beans are cooked and the vegetables are softened, add the vegetable mixture to the pot with the beans. Add the bay leaves, salt, and pepper to taste. Let the soup simmer on low heat for 15-20 minutes, allowing the flavors to meld perfectly.

6. Serving:
When the soup is ready, remove the bay leaves and add the chopped parsley. This fresh touch will add extra flavor and color to your dish. You can serve the soup hot, alongside a slice of fresh bread or a summer salad.

Useful tips:
- For a spicier version, you can add a few slices of chili pepper to the vegetable pan.
- If you want a heartier soup, you can also use diced potatoes.
- Dried bean soup can be stored in the refrigerator for up to 3 days, and the flavor gets even better the next day.

Nutritional benefits:
Beans are an excellent source of plant-based protein, fiber, and vitamins, beneficial for heart health and digestion. They are a filling food, ideal for a nutritious meal, and by adding vegetables, you increase the nutrient intake.

Frequently asked questions:
- Can I use canned beans?
Yes, but you will need to wash them well and add them to the soup only in the last 10-15 minutes of cooking.
- What other spices can I add?
You can experiment with thyme or basil to add a different flavor.

Dried bean soup is not just a tasty dish, but also a recipe with a story. Each bite will remind you of family meals, traditions, and warm moments. So gather your loved ones, prepare this delicious soup, and enjoy a meal full of love and flavor. Enjoy your meal!

 Ingredients: 1 kg dried beans, 1 large onion, 1-2 carrots, 1 red bell pepper, 2 tomatoes, 3-4 tablespoons of oil, 2-3 bay leaves, 1 teaspoon of dried oregano, 1 teaspoon of paprika, salt, ground pepper

 Tags:  dried bean soup