Bean soup with chickpeas and tarragon

Bean soup with chickpeas and tarragon - a flavorful fasting recipe

Bean soup with chickpeas and tarragon is a delicious choice for those who want to enjoy a nutritious, healthy meal that is also easy to prepare. This soup brings together simple yet flavorful ingredients, transforming them into an unforgettable culinary experience. The origins of this recipe lie in fasting cooking traditions, where beans and vegetables take center stage, while tarragon adds a distinct and aromatic touch.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Number of servings: 6

Necessary ingredients:

- 2 cups of colored beans (also known as "tărcată" in Transylvania)
- 1 cup of chickpeas
- 1 medium onion
- 3 carrots
- 1-2 red bell peppers (if preferred, you can use green bell peppers)
- 1 piece of celery (about 100 g)
- Tarragon in vinegar (or fresh tarragon, if available)
- 3 large tomatoes (or a can of diced tomatoes)
- Salt, to taste
- 3-4 tablespoons of olive oil or sunflower oil

Step-by-step preparation:

1. Preparing the ingredients: Start by soaking the beans and chickpeas in cold water the night before. This step is essential as it helps reduce cooking time and improves the digestibility of legumes. The next day, drain the beans and chickpeas and rinse them well.

2. Chopping the vegetables: Peel and chop the onion, carrots, and celery into small cubes. The red bell pepper can be cut into strips or cubes, depending on your preference. Make sure all vegetables are cut evenly for uniform cooking.

3. Sautéing the vegetables: In a large pot, heat the oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the carrots, celery, and bell pepper. Continue to sauté the vegetables for another 3-4 minutes, stirring constantly. This step will intensify the flavors and provide a rich taste to your soup.

4. Boiling the soup: Add the 4 liters of water to the pot, along with the drained beans and chickpeas. Add salt to taste. Bring to a boil, then reduce the heat and let it simmer covered for about 45-60 minutes, or until the beans are tender. It is important to check occasionally and add water if needed. The soup should not be too thick.

5. Adding the final ingredients: When the beans are cooked, add the tarragon (if using fresh tarragon, chop it finely) and the tarragon vinegar. If you prefer a stronger flavor, add a larger amount of tarragon. Add the diced tomatoes or crushed tomatoes (if using canned). Let it boil for another 2-3 minutes to combine the flavors.

6. Serving: Turn off the heat and let the soup rest for a few minutes before serving. This fasting soup pairs wonderfully with finely chopped green onions, hot peppers, or a serving of steaming polenta. Polenta is a classic accompaniment that will make the meal even more satisfying.

Practical tips:

- Calories and nutritional benefits: This soup is rich in protein due to the legumes, providing a good source of energy and fiber, essential for healthy digestion. A serving (approximately 300 ml) contains about 180 calories.
- Possible variations: You can experiment with other vegetables, such as zucchini or potatoes, and add spices like paprika or garlic for an extra flavor boost. You can also replace tarragon with parsley or dill, depending on your preferences.
- Frequently asked questions:
- Can I use canned beans? Yes, but in this case, rinse the beans well and add them towards the end of cooking to prevent them from breaking apart.
- Is the soup suitable for vegan diets? Absolutely! This is a 100% vegan and healthy recipe.
- How can I store the soup? You can keep the soup in the refrigerator for 3-4 days, and the flavors will intensify as it sits.

Bean soup with chickpeas and tarragon is more than just a simple fasting recipe. It is a choice that combines tradition with health, bringing an explosion of flavors and colors to your table. So, get ready to enjoy a warm bowl of soup, full of goodness and love!