Bean soup

Bean Soup - A Delicious and Comforting Recipe for Lent

Bean soup is one of those recipes that not only warms our hearts but also nourishes our bodies. This soup is perfect for Lent days, but it can be enjoyed anytime, thanks to its rich taste and inviting aromas. Beans, a staple ingredient in many cuisines, are an excellent source of plant-based protein, fiber, and vitamins, making this recipe a healthy and economical choice. So, let’s get cooking!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Number of servings: 4-6

Necessary ingredients:

- 300 g dried beans
- 1 medium onion
- 2 carrots
- 1 small celery
- 1 red bell pepper
- 1/2 teaspoon chili flakes
- 1 parsley root
- 1 can of diced tomatoes (400 g)
- 50 ml oil
- Salt and pepper to taste
- Fresh tarragon (a few leaves) and 2-3 tablespoons of tarragon vinegar, to sour the soup

Preparation of ingredients:

1. Beans: Start by washing the beans. Place them in a bowl with cold water and let them soak overnight. This step is essential to reduce cooking time and facilitate digestion. The next day, drain the beans and rinse them again.

2. Boiling the beans: Put the beans in a large pot, cover with water, and bring to a boil. Once boiling, change the water (repeat this step 2-3 times). It’s important to use hot water each time you change it to avoid slowing down the boiling process.

3. Vegetables: In another pot, add a little oil and sauté the onion, carrots, celery, and parsley, all finely chopped. This will give a wonderful aroma to your soup. Sauté for 5-7 minutes until they become slightly translucent.

4. Adding water: After the vegetables are sautéed, add 2 liters of water to the pot and let it boil for about 15 minutes.

5. Combining ingredients: Add the canned tomatoes, julienned bell pepper, boiled beans, and chili flakes. Let everything boil for another 10-15 minutes so that the flavors combine harmoniously.

6. Seasoning: Finally, season with salt and pepper to taste. Add the tarragon vinegar and a few chopped fresh tarragon leaves for an extra touch of freshness and flavor.

7. Serving: Bean soup is delicious both hot and at room temperature. I recommend serving it with fresh chili or finely chopped red onion and a pinch of salt. This will add a spicy note and enhance the flavor of the soup.

Practical tips:

- Beans: You can use white, black, or any other type you prefer. Canned beans are also a quick option but will require a shorter cooking time.
- Vegetables: You can add other vegetables such as potatoes or zucchini to diversify the recipe.
- Serving: Drizzle a bit of extra virgin olive oil when serving for a more refined taste.
- Variations: You can turn this bean soup recipe into a creamy soup by using a blender to puree everything, adding vegan cream for a creamy texture.

Nutritional benefits:

Bean soup is rich in plant-based protein, fiber, B vitamins, and minerals such as iron and magnesium, making it an excellent choice for vegans and vegetarians. It is also low in calories, with approximately 180-200 calories per serving, depending on the ingredients used.

Frequently asked questions:

1. What type of beans should I use? Bean soup beans are the most suitable for this recipe, but you can experiment with different types of beans.
2. Can I make the soup without oil? Yes, you can skip the oil and use water to sauté the vegetables, but the oil adds an extra flavor.
3. How can I store the soup? It can be stored in the refrigerator for 3-4 days or frozen for later consumption.

Bean soup is not just a delicious recipe, but also a family story, a dish that tempts us with its flavor and brings us together at the table. Whether you prepare it for a chilly day or as part of a festive meal, this soup will surely be appreciated by all your loved ones. Enjoy your meal!