Bean soup, vegan

Name: Bean soup, vegan - Elodia N.
Ingredients: 500g colored beans; 1 onion; 2 carrots; 1 leek; 1 slice of celery root; 1 parsnip root; 1 teaspoon of dried thyme; 1 teaspoon of frozen dill; 300ml tomato juice; salt; pepper

Sezon - Bean soup, vegan by Elodia N. - Recipia

I have started making bean soup for fasting quite often, especially when I want something filling but simple, without meat. It's the recipe I return to especially on fasting days, mainly because it pleases my children. The beans need to be soaked the night before, but other than that, it's not complicated – just clean the vegetables, put everything to boil, and add some spices at the end. Rarely does it last from one day to the next. Quick Info Total time: approximately 2 hours (plus soaking overnight) Preparation time: 20 minutes Cooking time: 1.5 hours (varies depending on the type of beans) Servings: 8-10 (a 6-liter pot) Difficulty: easy Recipe type: fasting soup, lunch or dinner Ingredients 500 g beans (I usually use colored beans) 1 onion 2 carrots 1 leek 1 slice of celery root 1 parsnip 1 teaspoon dried thyme 1 teaspoon dill (I use frozen if I have it) 300 ml tomato juice salt pepper For serving: red onion, sliced, salt, and vinegar Preparation method 1. The night before, I soak the beans in plenty of cold water. In the morning, I drain and rinse them. 2. In a large pot (I use a 6-liter one), I put cold water and add the beans. 3. I bring it to a boil and, if necessary, skim off the foam a few times at the beginning. I let it boil for 30-40 minutes, or until it starts to soften a bit. 4. In the meantime, I clean the vegetables and cut them into small cubes: onion, carrots, leek, celery, and parsnip. 5. After the beans have boiled a little, I add the chopped vegetables directly into the pot. I let everything boil together until the vegetables are cooked (about 30 minutes). 6. When the vegetables are ready, I add the tomato juice, thyme, dill, salt, and pepper to taste. If needed, I add a little hot water. 7. I let it simmer on low heat for another 10-15 minutes, to blend the flavors. I taste and adjust the salt or pepper if necessary. 8. I turn off the heat and let it sit for 10 minutes before serving. Why I make the recipe often It’s filling, easy to prepare, and doesn’t require complicated ingredients. It works for fasting, but also as a base for other variations with smoked meat if I'm not fasting. The soup keeps well in the fridge, and the kids eat it without fuss. Tips and variations Tips If I have time, I change the water of the beans 2-3 times at the beginning of boiling – it helps with taste and digestion. I don’t let the vegetables boil too much, so they don’t get mushy. I always add the tomato juice at the end, after the vegetables are already cooked, otherwise they can remain hard. Substitutions You can use any type of beans, not just colored ones. If you don’t have leek or parsnip, you can omit them, but it slightly changes the taste. Fresh or frozen dill gives a good flavor, but dried works too. Variations If you’re not fasting, you can add smoked ham hock, bacon, or smoked bones to boil with the beans at the beginning. For a tangier taste, I sometimes add a little lemon juice or borscht at the end. Serving ideas I serve it hot, with sliced red onion, sprinkled with salt and drizzled with vinegar. For those not fasting, it also goes well with fresh bread or with bacon and onion on the side. Frequently asked questions Do I really have to soak the beans overnight? Yes, it significantly shortens the boiling time and the beans come out more tender. Can I use canned beans? I don’t recommend it for this recipe; the taste is different and it doesn’t come out as flavorful. The soup is much better with dried beans, cooked from scratch. How much water should I add at the beginning? In a 6-liter pot, I cover the beans with 2-3 fingers of water, so they have room to boil. You can add more later if it reduces too much. Can I freeze the soup? I don’t recommend it because the beans change texture after freezing. It’s better kept in the fridge for a few days. Nutritional values Approximately, one serving of soup (about 350 ml) has 180-220 kcal. Protein: 8-10 g Carbohydrates: 30-35 g Fats: 1-2 g Nutritional value may vary depending on the type of beans used and how much salt or tomato juice is added. Storage and reheating The soup keeps well in the fridge, in a covered container, for 2-3 days. When reheating, it’s good to add a little water if it has thickened too much. I don’t recommend freezing – the beans won’t have the same texture after thawing. This is how I most often prepare fasting bean soup, without complications and without rare ingredients.

Preparation

We soak the beans overnight before cooking them. In a 6-liter pot, we put water and the beans to boil. We clean the vegetables, wash them, and cut them into cubes, then add them to the pot with the beans. When the vegetables are cooked, we add tomato juice, thyme, dill, salt, and pepper to taste. It is served with sliced red onion, salt, and vinegar. Enjoy your meal! You can make the soup with smoked ham, sausage, or smoked bones.

Bean soup, vegan

Preparation

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