Dried bean soup

Bean soup - a comforting and healthy delight

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8

Bean soup is a traditional dish found in many cuisines around the world. It is a recipe that has been passed down through generations, bringing with it a story of comfort and good taste. This soup is not only hearty but also an excellent choice for those following a vegetarian diet or wishing to enjoy a dish during fasting.

Ingredients:
- 500 g dried beans
- 2 carrots
- 1 parsnip
- 1 slice of celery
- 1 parsley root
- 1 small leek
- 1 red bell pepper
- 2 onions
- 3-4 cloves of garlic
- 1 bay leaf
- Thyme (to taste)
- Pepper (to taste)
- Salt (to taste)
- Vegeta (optional)
- 200 ml tomato paste
- 2 tablespoons of flour
- Oil (for frying)
- Fresh lovage leaves
- Fresh dill
- Sweet paprika (optional)

Preparation:

1. Preparing the beans: Start by washing the beans well. Soak them in cold water overnight to hydrate and cook them more easily. This step is essential for achieving a perfect bean soup.

2. Boiling the beans: The next day, drain the beans and put them in a large pot with fresh water. Bring the water to a boil, then, after it has boiled, drain the water and add warm water just enough to cover the beans. Add the bay leaf and one finely chopped onion. This will give the soup a wonderful flavor.

3. Preparing the vegetables: While the beans are boiling, finely chop the carrots, parsnip, celery, parsley, leek, and bell pepper. These vegetables will add a delicious aroma and interesting texture to the soup.

4. Adding the vegetables: When the beans are half-cooked, add the chopped vegetables and bell pepper. Continue to boil all the ingredients together. This is the moment to season with salt, pepper, and if desired, add a little Vegeta for extra flavor.

5. Adding the tomato paste: Once the beans are fully cooked, add the tomato paste. Let it boil for a few minutes for the flavors to mix.

6. Preparing the roux: In a pan, heat the oil and add the finely chopped garlic. Let it brown for a minute, then add the flour. Stir constantly until the flour turns golden. Add the sweet paprika and, using a ladle, take some of the soup and pour it over the mixture in the pan, stirring quickly to prevent lumps from forming. This is the thickening technique for the soup, called "roux."

7. Finalizing the soup: Put the roux mixture back into the pot with the soup and let it come to a final boil. Season with chopped lovage and dill, adding a touch of freshness.

8. Serving: The bean soup is served hot, optionally with fresh or pickled hot peppers, and for those who love stronger flavors, finely chopped red onion will add a delicious contrast.

Practical tips:
- Beans: Choose white or yellow beans for a milder soup, or red beans for a more intense flavor.
- Vegetables: You can adapt the vegetables according to your preferences or what you have on hand. Adding potatoes can make the soup even heartier.
- Variations: If you want a spicier flavor, you can add a small hot pepper during boiling.

Nutritional benefits:
Bean soup is an excellent source of plant-based protein, fiber, and nutrients. Beans are rich in antioxidants, B vitamins, and minerals such as iron and magnesium, contributing to optimal health. It is also low in calories, making it ideal for a balanced diet.

Frequently asked questions:
- Can I use canned beans? While it is possible, dried beans offer a better texture and flavor. Additionally, canned beans are often saltier.
- How long can I keep the soup? Bean soup keeps well in the refrigerator for 3-4 days. You can freeze it, but keep in mind that the beans may become softer after thawing.
- Can I adapt the recipe for a vegan diet? This recipe is already vegan, but make sure to use a broth without animal-derived ingredients.

If you want a dessert to complement this meal, I suggest a fresh fruit compote or a vanilla sauce, which will add a sweet and refreshing note. Enjoy and savor every spoonful of this comforting soup!