Dried bean soup

Dry bean soup - a traditional recipe, full of flavor and history

Dry bean soup is a dish that evokes family meals, frosty winters, and stories told by the fireplace. This simple yet extremely tasty recipe is a perfect example of how simple ingredients can create a comforting and healthy dish. Beans, a staple ingredient in many culinary cultures, are not only filling but also packed with nutrients, providing essential proteins, fibers, and vitamins.

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total: 2 hours
Number of servings: 6

Necessary ingredients:
- 500 g dry beans (preferably white or yellow)
- 1-2 carrots (preferably younger carrots for a sweeter taste)
- 2-3 slices of celery (a often underestimated vegetable that adds flavor)
- 1 dried onion (for a flavorful base)
- 1 bunch of green onions (for added freshness)
- 2 cloves of garlic (to intensify the flavors)
- 1-2 bell peppers (preferably in different colors for a vibrant look)
- 3-4 tomatoes (fresh, but canned tomatoes can also be used)
- Borscht (to taste, for a tangy note)
- Fresh lovage, tarragon (finely chopped, for a touch of freshness at the end)
- Salt, pepper, and ground thyme (to adjust the flavors to your preference)
- 1 sprig of thyme, 1 sprig of basil (for a more complex taste)
- 2-3 tablespoons of oil (olive or sunflower oil, according to preference)

Step by step for a delicious bean soup:

1. Choosing and washing the beans: Start by carefully selecting the beans, removing any damaged or dirty ones. Wash the beans under cold running water to remove impurities. Soak them in cold water for 4-6 hours or ideally overnight. This step is essential to reduce cooking time and make the beans easier to digest.

2. Blanching the beans: After soaking, drain the water and rinse them again. Place the beans in a large pot with fresh water and bring to a boil. Blanching the beans will help eliminate substances that can cause gastric discomfort. Change the water two or three times until it becomes clear.

3. Preparing the vegetables: While the beans are blanching, you can prepare the vegetables. Slice the carrots and celery thinly (or into cubes if you prefer). The dried onion can be finely chopped, and the bell peppers into cubes. The garlic will be minced. This will create a flavorful base that will add depth to the soup.

4. Boiling the vegetables: Once the beans are blanched, add the chopped vegetables to the pot. You can also use a pressure cooker to speed up the process. Add the sprigs of thyme and basil, which will infuse the soup with their unique flavors. Simmer on low heat, stirring occasionally, for about 45-60 minutes until the beans become tender.

5. Adding tomatoes and spices: When the beans are nearly done, add the sliced tomatoes, minced garlic, and bell pepper. Season with salt, pepper, and ground thyme, adjusting to taste. This is the time to remove the sprigs of thyme and basil.

6. Finalizing the soup: After about 10-15 minutes, pour in the pre-boiled borscht or tomato sauce, tomato juice, or tomato paste. This step is essential for achieving a tangy and tasty soup. Add 2-3 tablespoons of oil to enrich the soup with flavors and healthy fats. Let the soup simmer for a few more minutes.

7. Serving the soup: When the soup is ready, add the finely chopped herbs (lovage and tarragon) and turn off the heat. Let the soup rest for a few minutes before serving. You can strain the soup for a clearer liquid or leave it as is, with colorful vegetables.

Serving suggestions:
Dry bean soup is served hot, alongside a slice of fresh bread or polenta. You can add a drizzle of olive oil on top or some crunchy croutons for a texture contrast. A summer salad with tomatoes and green onions pairs perfectly with this comforting soup.

Possible variations:
If you want to experiment, you can add other vegetables, such as zucchini or potatoes. Also, for a spicy version, you can add hot peppers or chili flakes. If you don't want to sour the soup with borscht, you can use a more concentrated tomato sauce, and the soup will remain just as tasty and colorful.

Frequently asked questions:
1. Can I use canned beans instead of dry beans?
Answer: Of course! If you choose canned beans, add them towards the end, after the vegetables are cooked, and simmer for just a few minutes to heat the dish.

2. What are the benefits of consuming beans?
Answer: Beans are an excellent source of plant-based proteins, fibers, vitamins (B, iron, magnesium), and antioxidants, making them a healthy choice for a balanced diet.

3. How much salt is recommended in the recipe?
Answer: The amount of salt depends on your preferences. It is good to add salt gradually, tasting along the way to avoid over-salting.

4. How can I store bean soup?
Answer: The soup stores well in the refrigerator in an airtight container for 3-4 days. You can freeze individual portions for a quick meal in the days to come.

5. What drinks pair well with it?
Answer: Bean soup pairs well with a dry white wine or fresh lemonade. Additionally, herbal tea or craft beer can perfectly complement the meal.

Dry bean soup is not just a delicious dish but also a recipe that brings joy and warmth to any family. Try adding your favorite ingredients and personalize the recipe to your taste. It is a true pleasure to share a bowl of aromatic soup, full of memories and stories, with loved ones. Bon appétit!