Bean soup with tarragon

Name: Bean soup with tarragon - Malvina G.
Ingredients: 300 g beans 1 smoked sausage 1 white onion 1 carrot 1 slice of celery 1 bell pepper tarragon 2 tablespoons of broth or a little tomato juice salt for souring to taste: lemon juice; tarragon vinegar; lemon salt

Soups - Bean soup with tarragon by Malvina G. - Recipia

Bean soup with tarragon often makes it to my list, especially when I have good beans saved from last season by my mother. It doesn't require much, and the ingredients are common, but the final taste is clearly influenced by the tarragon and the smoked sausage. Old beans take longer to cook, but I was lucky with one that softened in 30 minutes. The recipe is not at all pretentious, just requires patience with the boiling process. Quick info Total time: about 2 hours (with overnight soaking for the beans, if needed) Preparation time: 15 minutes (cleaning and chopping vegetables) Cooking time: 1.5-2 hours (depends on how quickly the beans boil) Servings: 5-6 Difficulty: easy to medium, mostly due to boiling times Recipe type: traditional soup, lunch or dinner Ingredients 300 g beans 1 smoked sausage 1 white onion 1 carrot 1 slice of celery (about 1 cm thick) 1 bell pepper 2 tablespoons tomato paste (or a little tomato juice) Tarragon (to taste) Salt For souring, optional: lemon juice, tarragon vinegar, or lemon salt Preparation method 1. Wash the beans well under cold running water. If the beans are older or hard, soak them in cold water in the refrigerator overnight. 2. In a smaller pot, wash the sausage and boil it in water. Cook it on low heat. If the water decreases, add hot water, not cold, so as not to delay the cooking process. Let it boil until it softens; it usually takes longer than the vegetables. You can start with it and let it boil while you take care of the rest. 3. In another pot, put the beans and cover them with water. Bring to a boil for 3 minutes, then discard the water. This step is important to get rid of some of the substances that cause bloating and to achieve a cleaner taste. 4. Clean and wash the onion, carrot, celery, and bell pepper. Cut them into not too small pieces, so that the texture is felt in the soup. 5. Put the beans back to boil, this time in clean water. Add the vegetables and bell pepper, along with the tomato paste and some tarragon. Let them boil over medium heat until the beans and vegetables soften. The time varies depending on the beans, but about an hour, sometimes more. 6. When the sausage is well cooked, pour it along with the broth over the bean soup. Stir gently. Adjust the salt to taste. Add a little more tarragon, if preferred. 7. If you want the soup to be more sour, now is the time to add lemon juice, tarragon vinegar, or lemon salt gradually until you reach the desired taste. It is not mandatory to sour it; it depends on preference. 8. Let the soup come to a boil after adding the sausage and adjusting the taste, then turn off the heat. Why I make the recipe often Bean soup with tarragon is practical when I have dried beans in the pantry and some smoked meat at hand. It keeps well for a few days, and I can heat it up quickly. The taste is balanced, and the tarragon adds something extra compared to regular bean soups. Tips and variations Tips If you use very dry or old beans, soak them overnight. Do not skip the step of changing the water after the first boil; otherwise, the soup may be hard to digest. Add hot water as needed during the cooking process, not cold. Substitutions The smoked sausage can be replaced with bacon or another smoked piece. If you don’t have tarragon, the soup will taste more like a regular bean soup, but it’s not mandatory to add it if you don’t have it. Variations You can skip the smoked sausage for a vegan version, in which case the soup will be a bit lighter. For a fresher taste, you can add herbs at the end. Serving ideas It is served hot, plain or with bread. Optionally, it goes well with red onion on the side. If there are leftovers, the soup is just as good reheated the next day. Frequently asked questions Do the beans have to be soaked overnight? No, but if the beans are older or very dry, it helps a lot to hydrate them. If they are fresh beans, you can skip this step. How much tarragon should be added? That strictly depends on taste. I usually add about a tablespoon dried, but you can add more after tasting, even at the end. Can it be soured only with lemon? Yes, it works very well with just lemon juice. The tarragon vinegar is optional and gives a different note, but it’s not necessary. Can I use another type of smoked meat? Yes, any bacon, ham, or even kaiser works, as long as it is smoked. Nutritional values Estimate for one serving: about 250 kcal. Protein 15-18 g, carbohydrates 35-40 g, fats 5-7 g, depending on the type of sausage used. Beans provide fiber and protein, while the sausage contributes additional fat and protein. The values are approximate, not definitive. Storage and reheating The soup keeps in the refrigerator for up to 3 days, covered. It reheats well on low heat. If the liquid decreases, you can add a little hot water when reheating. I do not recommend freezing, as the texture of the beans may suffer.

Bean soup with tarragon

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