Dried bean soup with smoked sausage

Name: Dried bean soup with smoked sausage - Janeta K.
Ingredients: 500 g beans; 2 larger carrots; 1 parsnip; 1 parsley root; 3 medium onions; 5 cloves of garlic; 4 yellow peppers (I picked them from the garden and they were smaller); oil; salt; pepper; vegeta; thyme; 1/2 tomato paste; 2 tablespoons of flour; 1 bay leaf; lovage; 600 g smoked sausages; sweet paprika.

Soups - Dried bean soup with smoked sausage by Janeta K. - Recipia

Smoked Sausage and Dried Bean Soup Smoked sausage and dried bean soup is more than just a dish; it is a true culinary treasure that combines tradition with flavor. A recipe passed down through generations, bean soup is a symbol of comfort and family warmth. When we savor a bowl of bean soup, we are reminded of family meals, chilly winters, and moments spent with loved ones. This hearty recipe is perfect for cool days and can be easily adapted to personal preferences. Preparation Time: - Preparation time: 15 minutes - Soaking time for beans: 8 hours (or overnight) - Cooking time: 1 hour and 30 minutes - Total time: 8 hours and 45 minutes - Servings: 6-8 Necessary Ingredients: - 500 g dried beans - 2 large carrots - 1 parsnip - 1 parsley root - 3 medium onions - 5 garlic cloves - 4 yellow peppers (preferably from the garden) - 200 ml oil - Salt to taste - Pepper to taste - 1 tablespoon vegetable seasoning (or to taste) - 1 teaspoon dried thyme - 1 bay leaf - 1/2 cup tomato paste - 2 tablespoons flour - 600 g smoked sausage - 1 teaspoon sweet paprika - Fresh lovage for garnish - Hot peppers for serving - Vinegar or homemade borscht (optional, for sourness) Step-by-Step Guide: Step 1: Preparing the Beans 1. Soaking: Start by washing the beans thoroughly and soaking them in cold water for at least 8 hours or overnight. This step is essential as it helps the beans rehydrate and cook evenly. 2. Boiling: The next day, drain the beans and place them in a 4-liter pot. Cover them with fresh water and bring to a boil. Once boiling, change the water twice to remove toxins from the beans. Step 2: Flavoring the Soup 1. Adding spices: After changing the water, add warm water to the desired level. Add thyme, the bay leaf, and let it simmer on low heat, skimming occasionally. Step 3: Preparing the Vegetables 1. Cleaning and chopping: While the beans are boiling, peel the carrots, parsnip, parsley root, onion, and garlic. Chop the vegetables finely so they soften faster and release their flavors. 2. Adding vegetables to the soup: After about 30 minutes of boiling the beans, add the chopped vegetables. Step 4: Creating the Sauce Base 1. Preparing the roux: In a pan, add oil and sauté the chopped garlic. Once it turns golden, add the 2 tablespoons of flour and mix well to avoid lumps. 2. Adding tomato paste: Add the paprika and a ladle of soup broth, stirring quickly to prevent thickening. Once a smooth paste forms, pour the mixture into the pot with the beans. Step 5: Adding the Sausages 1. Preparing the sausages: Slice the smoked sausages and fry them in a pan, then add them to the soup. Let it simmer for another 5 minutes to allow the flavors to combine. Step 6: Finalizing and Serving 1. Seasoning: In the end, adjust the salt, pepper, and vegetable seasoning. Add freshly chopped lovage for extra flavor. 2. Serving: Serve the soup hot, alongside hot peppers, and for those who prefer a sour taste, add vinegar or homemade borscht. Practical Tips: - Beans: Choose quality beans, and for a creamier texture, opt for white or red beans. - Sausages: Smoked sausages can be replaced with bacon, ham, or even a vegetarian option to adapt the recipe to your preferences. - Vegetables: Experiment with different vegetables, such as celery or zucchini, to add extra flavor. - Serving: A slice of homemade bread or polenta can perfectly complement the bean soup. Nutritional Benefits: Bean soup is rich in plant-based proteins, fiber, vitamins, and minerals. It is an excellent source of energy, ideal for a hearty meal. Beans contain antioxidants and contribute to digestive health, making them a filling and nutritious food. Frequently Asked Questions: - How long can I keep the soup? The soup can be stored in the refrigerator for 3-4 days and can be frozen for later consumption. - Can I make the soup spicier? Adding hot peppers or chili during cooking will enhance the flavor and add a touch of spice. Possible Variations: - Mushroom bean soup: Replace the sausages with wild mushrooms for a vegetarian version. - Bean soup with smoked meat: Add pieces of smoked meat for an extra flavor boost. With each spoonful, this bean soup will warm your soul and transport you back in time, reminding you of family meals filled with love and tradition. I invite you to enjoy this simple yet rich recipe and share it with your loved ones! Enjoy your meal!

Dried bean soup with smoked sausage

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