Yellow bean soup (vegan)

Name: Yellow bean soup (vegan)
Ingredients: 3 green onions; 2 potatoes; 2 carrots; 1 jar of yellow beans; 1 can of diced tomatoes in broth; dill; lovage; pepper; salt; borscht or cabbage juice; 1 bell pepper

Soups - Yellow bean soup (vegan) by Semenica J. - Recipia

Yellow bean soup (vegan) - A comforting and flavorful recipe Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 Yellow bean soup is a traditional dish known for its rich flavor and versatility of ingredients. This recipe is perfect for days when we want to enjoy a healthy, light meal that is also packed with nutrients. Ideal for fasting periods, yellow bean soup combines the delicious taste of vegetables with the creamy texture of beans, offering a comforting culinary experience. Ingredients: - 3 green onions - 2 medium potatoes - 2 carrots - 1 jar of yellow beans (about 400 g) - 1 can of diced tomatoes in juice (about 400 g) - 1 bell pepper (preferably red or yellow) - 2-3 tablespoons of sunflower oil - Salt and pepper to taste - Fresh dill and lovage (optional) - 1 liter of borscht or sauerkraut juice (for a pleasant acidity) Preparing the yellow bean soup: 1. Preparing the ingredients: Start by washing and peeling the vegetables. Slice the green onions into thin rounds, dice the carrots into small cubes, and cut the potatoes into medium-sized cubes. Chop the bell pepper finely. These cuts will not only help with even cooking but also bring a pleasant texture to the soup. 2. Sautéing the vegetables: In a large pot, heat the oil over medium heat. Add the onions, carrots, and bell pepper. Sauté the vegetables for about 3 minutes, stirring constantly, until the onions become translucent. This will help release the flavors and form the perfect base for the soup. 3. Adding water: After the vegetables have sautéed, add about 1 liter of water to the pot. Let it boil for 15 minutes over medium heat, so the vegetables soften and release their flavors. 4. Adding the beans and tomatoes: After 15 minutes, add the jar of yellow beans (drained), the diced potatoes, and the diced tomatoes in juice. Season with salt, pepper, and spices to taste (you can also add a bit of sweet or hot paprika if you prefer a spicier flavor). 5. Final cooking: Continue to boil the soup for 15-20 minutes, or until the beans and potatoes are well cooked. Taste and adjust the seasonings if necessary. Towards the end, add the previously boiled borscht (or sauerkraut juice) to give a slightly sour taste to the soup. 6. Serving: Once the soup is ready, turn off the heat and sprinkle fresh chopped dill and lovage on top for a touch of freshness. Serve the soup hot, alongside a slice of fresh bread or polenta. Practical tips: - Use canned beans to save time, but if you prefer, you can use dried beans that need to be boiled beforehand. - For added flavor, add a bay leaf or a sprig of thyme during boiling. - You can replace the sauerkraut juice with lemon juice for a fresh note. - If you want to customize your soup, you can add zucchini or celery. Nutritional benefits: Yellow bean soup is rich in plant proteins, fiber, and essential vitamins. Beans are an excellent source of iron and magnesium, while the vegetables add vitamins and antioxidants, making it a healthy choice for any diet. Frequently asked questions: - Can the soup be frozen? Yes, yellow bean soup can be frozen, but it is recommended not to add borscht until serving. - How long does it keep in the fridge? The soup keeps well in the fridge for 3-4 days. Side dish recipes: To complete the meal, you can serve yellow bean soup alongside a fresh summer salad or steaming polenta. Additionally, a glass of white wine or a refreshing lemonade will perfectly complement this dish. With every spoonful of this soup, you will feel closer to the culinary traditions that bring us together, and the combined flavors will turn an ordinary day into an unforgettable gastronomic experience. Enjoy every moment and savor your yellow bean soup recipe!

Yellow bean soup (vegan)

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