Green bean soup and bean soup

Green bean and kidney bean soup: a savory and comforting recipe

If you are looking for a warm soup, full of flavors that will warm your soul and provide comfort on chilly days, green bean and kidney bean soup is the perfect choice. This recipe is not only a feast for the taste buds but also a rich source of nutrients, thanks to its varied ingredients. With a total preparation time of about 1 hour and 15 minutes, this soup will bring an explosion of taste and color to your table.

Necessary ingredients (for 6 servings):
- 100 g pork rind and smoked bacon bones
- 300 g fresh green beans
- 240 g canned red kidney beans
- 3 medium carrots
- 1 parsley root
- 1 parsnip
- 2 medium onions
- 1 small celery
- 1 bell pepper (preferably red or yellow)
- 3 ripe tomatoes
- 50 ml sunflower oil
- 1 bunch of fresh dill
- 1 bunch of fresh lovage
- 1-2 tablespoons of vegetable seasoning (or to taste)
- Ground black pepper, salt (to taste)

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes

Step by step:

1. Prepare the ingredients: Start by cleaning and chopping all the vegetables. Peel and finely chop the onion, peel and slice the carrots, cut the parsley root and parsnip into small cubes, and chop the bell pepper into small squares. Wash the tomatoes and then chop them into cubes. Drain and rinse the canned red kidney beans under cold water, and trim the ends of the green beans, breaking them into smaller pieces.

2. Sauté the vegetables: In a large pot, add the oil and sauté the onion along with the carrots, bell pepper, and pork rind with the smoked bones for about 5 minutes, stirring constantly to brown evenly. This step is essential to release the flavors of the vegetables and transform them into the delicious base of the soup.

3. Add the liquid: After the vegetables have sautéed, add water (about 2-3 liters) and the vegetable seasoning. Let it boil for 20 minutes, making sure to reduce the heat to medium to prevent excessive boiling.

4. Incorporate the green beans and kidney beans: After 20 minutes, add the green beans and red kidney beans. Continue to simmer the soup for another 15 minutes. These ingredients not only add flavor but also a crunchy texture that pleasantly contrasts with the other vegetables.

5. Add the tomatoes: After the beans have cooked, add the chopped tomatoes. Let the soup boil for another 10 minutes. The tomatoes bring a pleasant acidity and vibrant color, making the soup look appetizing.

6. Season: Finally, taste the soup and season with salt and pepper to your liking. Add the finely chopped herbs (dill and lovage) and let it boil for another 2-3 minutes. The fresh herbs will enhance the aroma of the soup and give it a fresh appearance.

7. Serving: The soup is served hot, alongside finely chopped red onion or hot pepper, for an extra flavor boost. You can also add a slice of fresh bread or polenta to complete the meal.

Practical tips:
- Choosing ingredients: Use fresh seasonal vegetables to achieve a soup full of flavors. If you don’t have fresh green beans, you can also use frozen green beans.
- Smoked bones: If you don’t have pork rind or bacon bones, you can replace them with a few slices of bacon or another type of smoked meat. This will add a distinctive flavor to the soup.
- Variations: You can experiment with different vegetables, such as zucchini or summer squash, to add a note of freshness. Additionally, you can transform this soup into a vegetarian dish by omitting the meat and adding more vegetables.

Nutritional benefits:
Green bean and kidney bean soup is an excellent source of plant-based protein, fiber, and essential vitamins. The kidney beans are rich in iron and magnesium, while the vegetables provide a significant amount of vitamins A and C, supporting the immune system. This soup is low in calories, making it an excellent choice for those looking to maintain their weight or improve their diet.

Frequently asked questions:
- Can the soup be frozen? Yes, the soup can be frozen, but it is recommended to consume it fresh for optimal taste. Freezing may change the texture of the vegetables.
- Can I use dried beans instead of canned? Absolutely! If you use dried beans, make sure to soak them overnight and cook them separately before adding them to the soup.
- What other recipes can I try with the leftover ingredients? You can use the leftover vegetables to make a vegetable salad or puree, and the beans can be incorporated into a chili or vegetarian burger recipe.

Green bean and kidney bean soup is not just a simple recipe but also a dish that will delight your family and friends, reminding them of warm and comforting meals from childhood. I hope this recipe brings you joy in the kitchen and on your plate. Enjoy!

 Ingredients: 100 g pork rind and bones from smoked ribs, 300 g green beans, 240 g red bean (canned), 3 carrots, 1 parsley root, 1 parsnip root, 2 onions, 1 small celery, 1 bell pepper, 3 tomatoes, 50 ml oil, 1 bunch of dill, 1 bunch of lovage, vegeta, pepper, salt

 Tags:  green bean and bean soup soup bean green beans beans vegetable soups smoked meat soups