Bean soup with smoked meat and bacon
If you're looking for a comforting recipe full of flavors and tradition, bean soup with smoked meat and bacon is the perfect choice. This recipe evokes the lavish Sunday meals when the family gathers around the table to enjoy warm and nourishing dishes. Bean soup is not only delicious but also packed with nutrients, being an excellent source of plant-based proteins, fiber, and vitamins.
Preparation time: 20 minutes
Cooking time: 1 hour (35-40 minutes in a pressure cooker)
Total time: 1 hour and 20 minutes
Servings: 6-8
Ingredients:
- 1 small smoked meat
- 1 piece of smoked bacon
- 2 cans of large white beans (approximately 400 g each)
- 1 green onion
- 1 dry onion
- 1 carrot
- 1 bell pepper
- 1 piece of parsnip
- 150 g peeled tomatoes in tomato sauce
- 4 tablespoons homemade tomato juice
- 3 sprigs of fresh dill
- ½ bunch of fresh parsley
- 4 sprigs of fresh lovage
- salt and pepper to taste
- 1 bay leaf
- 1 sprig of dried thyme
- 500-600 ml borscht (or to taste)
Step-by-step preparation:
1. Preparing the ingredients: Start by washing the smoked meat and bacon well under a cold running water. This step helps remove excess salt and smoke. Cut the bacon into appropriately sized pieces.
2. Chopping the vegetables: Clean the green onion and slice it thinly. Peel and finely chop the dry onion. Remove the stem and seeds from the bell pepper, then chop it into small cubes. Peel and chop the carrot and parsnip into small cubes for even cooking. Roughly chop the peeled tomatoes.
3. Boiling the meat: If you have a pressure cooker, it’s ideal for speeding up the cooking. Place the smoked meat and bacon in the pot, adding enough water to cover them. Boil for about 35-40 minutes. If using a regular pot, boil until tender, about 1 hour.
4. Adding the vegetables: Once the meat is boiled, remove it from the pot and let it cool slightly. Meanwhile, in the pot with the meat broth, add the green onion, dry onion, carrot, bell pepper, and parsnip. Let it boil over medium heat.
5. Including the tomatoes: When the vegetables are half-cooked, add the peeled tomatoes, chopped dill, and half of the fresh parsley. Season with salt and pepper to taste. Let it boil until the vegetables are tender.
6. Finalizing the soup: In the meantime, remove the meat from the bone and cut it into larger pieces. Add it to the pot along with the hot borscht, bay leaf, thyme sprig, and tomato juice. Let it simmer for 4-5 minutes.
7. Adding the beans: Drain the beans from the can, rinse them under cold water to remove preservatives, and add them to the pot. Stir well and let it boil for another 5 minutes.
8. Serving: Turn off the heat and add the remaining chopped parsley and lovage. Cover the pot and let the soup sit for 10 minutes for the flavors to meld together.
Serving suggestions: Bean soup with smoked meat and bacon is served hot, with a slice of fresh bread or polenta. A hot pepper on the side can add extra flavor for those who prefer a spicy taste.
Recipe history: Bean soup is a traditional dish that has been enjoyed for generations. This recipe reflects the simplicity and richness of local ingredients, often prepared in the cold seasons when people gather around the table to enjoy warmth and the company of loved ones.
Nutritional benefits: Bean soup is an excellent source of plant-based proteins, fiber, B vitamins, and important minerals such as iron and magnesium. Beans help maintain digestive health and provide a long-lasting feeling of fullness.
Frequently asked questions:
- Can I use dried beans instead of canned beans? Yes, but be sure to soak them overnight and boil them before adding them to the soup.
- How can I make the soup spicier? Add fresh hot pepper or chili flakes during cooking.
- What other ingredients can I add? You can experiment with vegetables like celery, zucchini, or even potatoes to vary the texture and flavor.
Bean soup with smoked meat and bacon is undoubtedly a special choice for family meals, having the power to bring people together around a table full of goodness. Enjoy your meal!
If you're looking for a comforting recipe full of flavors and tradition, bean soup with smoked meat and bacon is the perfect choice. This recipe evokes the lavish Sunday meals when the family gathers around the table to enjoy warm and nourishing dishes. Bean soup is not only delicious but also packed with nutrients, being an excellent source of plant-based proteins, fiber, and vitamins.
Preparation time: 20 minutes
Cooking time: 1 hour (35-40 minutes in a pressure cooker)
Total time: 1 hour and 20 minutes
Servings: 6-8
Ingredients:
- 1 small smoked meat
- 1 piece of smoked bacon
- 2 cans of large white beans (approximately 400 g each)
- 1 green onion
- 1 dry onion
- 1 carrot
- 1 bell pepper
- 1 piece of parsnip
- 150 g peeled tomatoes in tomato sauce
- 4 tablespoons homemade tomato juice
- 3 sprigs of fresh dill
- ½ bunch of fresh parsley
- 4 sprigs of fresh lovage
- salt and pepper to taste
- 1 bay leaf
- 1 sprig of dried thyme
- 500-600 ml borscht (or to taste)
Step-by-step preparation:
1. Preparing the ingredients: Start by washing the smoked meat and bacon well under a cold running water. This step helps remove excess salt and smoke. Cut the bacon into appropriately sized pieces.
2. Chopping the vegetables: Clean the green onion and slice it thinly. Peel and finely chop the dry onion. Remove the stem and seeds from the bell pepper, then chop it into small cubes. Peel and chop the carrot and parsnip into small cubes for even cooking. Roughly chop the peeled tomatoes.
3. Boiling the meat: If you have a pressure cooker, it’s ideal for speeding up the cooking. Place the smoked meat and bacon in the pot, adding enough water to cover them. Boil for about 35-40 minutes. If using a regular pot, boil until tender, about 1 hour.
4. Adding the vegetables: Once the meat is boiled, remove it from the pot and let it cool slightly. Meanwhile, in the pot with the meat broth, add the green onion, dry onion, carrot, bell pepper, and parsnip. Let it boil over medium heat.
5. Including the tomatoes: When the vegetables are half-cooked, add the peeled tomatoes, chopped dill, and half of the fresh parsley. Season with salt and pepper to taste. Let it boil until the vegetables are tender.
6. Finalizing the soup: In the meantime, remove the meat from the bone and cut it into larger pieces. Add it to the pot along with the hot borscht, bay leaf, thyme sprig, and tomato juice. Let it simmer for 4-5 minutes.
7. Adding the beans: Drain the beans from the can, rinse them under cold water to remove preservatives, and add them to the pot. Stir well and let it boil for another 5 minutes.
8. Serving: Turn off the heat and add the remaining chopped parsley and lovage. Cover the pot and let the soup sit for 10 minutes for the flavors to meld together.
Serving suggestions: Bean soup with smoked meat and bacon is served hot, with a slice of fresh bread or polenta. A hot pepper on the side can add extra flavor for those who prefer a spicy taste.
Recipe history: Bean soup is a traditional dish that has been enjoyed for generations. This recipe reflects the simplicity and richness of local ingredients, often prepared in the cold seasons when people gather around the table to enjoy warmth and the company of loved ones.
Nutritional benefits: Bean soup is an excellent source of plant-based proteins, fiber, B vitamins, and important minerals such as iron and magnesium. Beans help maintain digestive health and provide a long-lasting feeling of fullness.
Frequently asked questions:
- Can I use dried beans instead of canned beans? Yes, but be sure to soak them overnight and boil them before adding them to the soup.
- How can I make the soup spicier? Add fresh hot pepper or chili flakes during cooking.
- What other ingredients can I add? You can experiment with vegetables like celery, zucchini, or even potatoes to vary the texture and flavor.
Bean soup with smoked meat and bacon is undoubtedly a special choice for family meals, having the power to bring people together around a table full of goodness. Enjoy your meal!