Bean soup

Bean soup is a traditional dish that reminds us of warm family meals, moments spent with loved ones, and the enticing aromas of childhood. This bean soup recipe is not only delicious but also packed with nutrients, providing you with a comforting and healthy lunch. We will explore each step of this preparation so that you can achieve a perfect soup, just like mom used to make!

Total preparation time: 2 hours
Cooking time: 1 hour
Number of servings: 6-8

Ingredients:
- 500 g dried beans (preferably small beans)
- 1 carrot
- 1 parsnip
- 1 celery root
- 1 parsley root
- 1 yellow bell pepper
- 1 sweet pepper
- 1-2 onions (according to preference)
- 2-3 tablespoons tomato paste
- 1 cup sour borscht
- 1 bunch of fresh parsley
- 1 bunch of fresh lovage
- 1/2 teaspoon thyme
- 1 teaspoon vegetable seasoning (or a similar spice)
- 30 ml sunflower oil
- Noodles (optional, quantity according to preference)
- Salt and pepper to taste

Step by step:

1. Preparing the beans: Start by washing the beans thoroughly under cold running water. This is an essential step as it removes impurities. Place the beans in a large pot and add about 4 liters of cold water. Boil the beans over medium heat until they start to boil. After boiling, drain the beans and rinse them again with cold water, then add hot water. This process helps eliminate substances that can cause gastric discomfort.

2. Boiling the beans: Let the beans simmer over low heat, adding hot water if necessary, until they become soft but not fully cooked. This may take about 45 minutes.

3. Preparing the bean stew: Once the beans are almost cooked, scoop out some of them with a ladle and mash them slightly. This step will add a creamy texture to your soup, giving it a pleasant consistency. Set the stew aside.

4. Sauté the vegetables: In a saucepan, add the oil and sauté the finely chopped onion over medium heat until it becomes translucent, about 5 minutes. Add the remaining vegetables (carrot, parsnip, celery, parsley) diced, along with the bell pepper and sweet pepper. Sauté everything together for 10 minutes, stirring occasionally.

5. Add the tomato paste: After the vegetables have softened, add the tomato paste and mix well. Sauté the mixture for another 2-3 minutes, allowing the flavors to combine.

6. Combine the ingredients: Place the vegetable mixture over the cooked beans and bring everything back to low heat. Add the strained borscht to give the soup a pleasant acidity. Let it simmer together for 10-15 minutes.

7. Finalizing the soup: Add the noodles (if using) and let it boil for another 10 minutes until the noodles are cooked. Finally, add the parsley, lovage, and thyme, then season with salt and pepper to taste.

8. Serving: The bean soup is served hot, with fresh red onion or hot pepper, according to preference. You can drizzle a little olive oil for added flavor.

Useful tips:
- You can add other vegetables of your choice, such as zucchini or potatoes, to vary the recipe.
- If you like stronger flavors, you can add a bit of smoked meat or a few slices of sausage to the soup.

Nutritional benefits:
Bean soup is rich in plant-based proteins, fiber, and vitamins. Beans contain complex carbohydrates that provide long-lasting energy, while vegetables add essential nutrients.

Vegetarian option: This recipe is already vegetarian but can also be adapted for vegans, ensuring that the tomato paste does not contain animal-derived preservatives.

Frequently asked questions:
- How can I store bean soup? You can store the soup in the refrigerator in an airtight container for 3-4 days.
- Can I freeze bean soup? Yes, bean soup can be frozen, but it is recommended not to add the noodles before freezing to avoid an unpleasant texture.

Serving suggestions: This soup pairs perfectly with fresh bread or polenta. Additionally, a glass of dry white wine can perfectly complement the meal.

Bean soup is not just a traditional recipe but also a way to bring a touch of warmth and love to every meal. Prepare it with your heart and enjoy every spoonful!