Bean soup

Bean soup - a comforting delicacy

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

When it comes to traditional recipes, bean soup is definitely one of the most beloved choices! This soup not only warms our souls but also brings a touch of nostalgia, reminding us of family meals from childhood. Additionally, bean soup is an excellent option for those observing fasting days, being a rich source of plant-based proteins and nutrients.

The history of bean soup is closely linked to culinary traditions, being a recipe cherished by generations. Beans, in particular, have been cultivated since ancient times, serving as an essential ingredient in the diet of many communities. Bean soup is not only nutritious but also easy to prepare, making it perfect for any cook, from beginners to the most experienced.

Ingredients:

- 500 g beans
- 1 onion
- 1 carrot
- 1 parsley root
- 1 parsnip
- 1/2 celery
- 1 bell pepper
- Salt (to taste)
- Lovage (fresh or dried, as preferred)
- Parsley (fresh, finely chopped)
- Cabbage juice or sour soup (to taste)
- 2 tablespoons of flour
- 2-3 tablespoons of olive oil
- 3-4 tablespoons of vegetable stew or tomato paste
- Pepper (to taste)

Step by step:

1. Preparing the beans: Start by washing the beans in cold water, then let them soak overnight. This step not only helps the beans rehydrate but also reduces cooking time. The next morning, drain the beans and rinse them again.

2. Boiling the beans: Place the beans in a large pot with water and bring to a boil. Change the water 2-3 times to eliminate substances that may cause digestive discomfort. When the beans start to soften slightly, add the chopped vegetables: onion, carrot, parsley root, parsnip, celery, and bell pepper. Boil everything together until the vegetables are soft.

3. Preparing the roux: Meanwhile, in a pan, heat the olive oil. Add a portion of the boiled vegetables (vegetable stew or tomato paste), seasoning with pepper to taste. Mix the flour with 2-3 tablespoons of water to prevent lumps, then add it to the pan. Continue to stir, adding a ladle of soup and allowing it to boil for a few minutes.

4. Finalizing the soup: Add the prepared roux to the pot with beans and vegetables, mixing well. Now is the time to add the cabbage juice or sour soup, according to preference. Let it boil for another 10 minutes. You can adjust the taste with salt if necessary.

5. Serving: Finally, add the lovage and freshly chopped parsley, stirring gently. Bean soup is delicious both hot and at room temperature, but for an extra flavor, serve it with a slice of fresh bread or polenta.

Practical tips:

- Choosing ingredients: Choose quality beans, preferably from a trusted source. White, yellow, or red beans can be used, but the dry beans are the most traditional choice for this recipe.

- Variations: You can experiment with other vegetables, such as zucchini or cauliflower, or you can add spices like thyme or sweet paprika for extra flavor.

- Nutritional benefits: Bean soup is rich in proteins, fibers, and vitamins, making it a filling and healthy dish. Each serving contains approximately 250 calories, depending on the ingredients used.

Frequently asked questions:

1. Can I use canned beans?
Yes, you can use canned beans, but remember to rinse them well to remove salt and preservatives.

2. How can I store the soup?
The soup can be stored in the refrigerator in airtight containers for 3-4 days. You can reheat it gently on the stove or in the microwave.

3. What drinks pair well with bean soup?
A refreshing lemonade or fruit tea can perfectly complement the meal. Additionally, a pale beer would go wonderfully!

4. Can I add meat to the soup?
Sure! If you are not fasting, you can add pork or sausages for a richer taste.

Now that you have all the details, all that's left is to start cooking! This bean soup will not just be a meal but an experience full of flavor and memories. Enjoy!

 Ingredients: We need: for the stew 500 g of beans, one onion, one carrot, one parsley root, one parsnip, half a celery, one bell pepper, salt, lovage, parsley, cabbage juice or borscht, 2 tablespoons of flour, 2-3 tablespoons of olive oil, 3-4 tablespoons of vegetable stew or broth, pepper.

 Tags:  bean soup