I chuckle when I remember the first time I made this bean soup. It was one of those days when I thought I would finish in an hour at most, but I completely forgot to soak the beans overnight. Naturally, I found myself hovering by the stove like it was a job, hoping that those little wonders would soften. In the meantime, I devoured half a loaf of bread with onions. Now I laugh, but back then, it really got on my nerves. Since then, I’ve learned not to compromise when it comes to beans: either fresh from the freezer, or from a jar, or if they're dried, I soak them overnight. I don’t have the patience for experiments like “it’ll boil just fine.”
Out of all the soups, this is one I keep coming back to. It’s the kind of dish that’s unpretentious but so satisfying. Sometimes it doesn’t even get a chance to cool down, especially when there are people around. I don’t know how it happens, but every time I make it, the whole house fills with its aroma, and everyone wakes up wanting a bowl.
To put it briefly: about an hour if you have fresh or pre-cooked beans, at most two if you forgot to prepare them and they’re dried, but that includes prepping the vegetables and dashing around the kitchen. You’ll get about 6-8 hearty servings, so there’s enough to share. It’s not difficult, but you do have to clean, chop, and stir. Nothing complicated, but also not something you can just leave and run to the store.
The truth is, I make this soup out of a mix of laziness, cravings, and because it works for any season. In spring, when I find fresh beans, I definitely use those. In winter, I pull a jar from the freezer (not to brag, but last winter I stored enough to last half a year), and in summer, I don’t know why, but I still feel like making it. I like it because it’s hearty without being heavy. And it’s the kind of soup that tastes even better the next day, if there’s any left. I don’t use the classic roux because I can’t stand the taste of fried flour and that heavy smell it leaves behind. So, I found this lighter version with “dissolved” flour – and it doesn’t stick to the pot.
Ingredients – for a hearty pot, about 6-8 generous servings:
- 800 g of beans (fresh, from the freezer, or a large jar, about 800 g; if they’re dried, soak them overnight)
- 1 large onion (or two small ones, they add flavor and sweetness, and you won’t even see them in the soup, just the taste)
- 1 bell pepper (I usually have half a red bell pepper and half a green one; if you don’t, any you have in the fridge will do)
- 2 medium carrots (for flavor and a bit of color)
- 1 parsley root (not mandatory, but it feels different without it; it adds a subtle flavor that you definitely notice when it’s missing)
- 1 stalk of celery with leaves (again, it’s a matter of luck – if you have it, use it; if not, it’ll still be good)
- 3 large, ripe tomatoes (or 400 g of canned tomatoes, but not those with thick skins)
- 2 tablespoons of flour (for thickening, but it won’t be gooey, just a bit more cohesive)
- 1 teaspoon of vinegar (or more if you like it tangy – I add it at the end, directly in the bowl)
- Salt, to taste (don’t be stingy, the soup absorbs a lot)
- 2 vegetable cubes (or a tablespoon of homemade natural vegetable seasoning, if you have it, even better)
- Oil, enough to cover the bottom of the pot (about 2-3 tablespoons)
- Red onion, for serving (optional, but at my house, it’s not eaten without it)
Preparation method:
1. Start with the beans, as they’re the star – if you have fresh or frozen, just wash them under running water and let them drain. If they’re dried, don’t be lazy: soak them in water the night before; otherwise, you can look at them all day, and they won’t cook properly. In the morning, rinse them well, drain, and they’re ready to go.
2. Take a large pot, add the oil, and heat it over medium heat. Chop the onion finely, as much as your patience allows – I don’t have the patience for perfect cubes, I let them be smaller and larger, everything melts when boiled. Chop the bell pepper into small pieces – I don’t measure anything, just enough to fill a good spoon without spilling. Do the same with the carrots and parsley root, cut into manageable pieces.
3. Throw all of these into the pot and let them sauté for about 7-8 minutes, stirring occasionally. You don’t want them to burn, just to release their flavors. Halfway through, add the chopped celery stalk with leaves. If you think it’s sticking, add a spoonful of water.
4. Once the vegetables have softened a bit and smell nice (you know, that moment when even the neighbor looks out the window), pour about 2-2.5 liters of water over them. If you know your beans take longer to cook, you can add more water as you go. I don’t pour cold water all at once; I prefer to add a little, stir, then add the rest.
5. When the water comes to a boil, toss the beans into the pot, add salt (not all at once, just a little to absorb some flavor), the vegetable cubes, and lower the heat. Cover with a lid, but not tightly – leave a little gap so it doesn’t boil over if it froths. Don’t rush to remove the foam; fresh beans don’t usually create much, and for dried ones, I gently skim it off with a spoon.
6. Now, if you’re feeling lazy (like I sometimes do), forget about it for 20-30 minutes. If you’re in the mood, stir occasionally and add a bit of water if it seems too thick. Fresh beans cook in about 25-35 minutes, while dried ones might take up to an hour, depending on how tough they are.
7. In the meantime, take care of the tomatoes. I usually blanch them for 1 minute in boiling water, peel them, and then grate them. Not in the mood? Just toss them in directly, but I can’t stand the skin under my teeth. If they’re canned, I crush them with a fork, no fuss.
8. When the beans are soft and the vegetables are cooked, add the grated tomatoes. Mix well, and let it simmer for another 7-8 minutes to reduce a bit and gain color.
9. Now comes the flour part. I can’t stand the taste of fried flour in oil (the classic roux), so I take two tablespoons of flour and mix them in a cup with 2-3 ladles of hot soup broth, whisking to avoid lumps, and then pour it back into the pot while stirring continuously. Let it boil for 5-7 minutes to thicken the soup. If it’s too thick, add some more water. If it’s too thin, let it simmer uncovered a bit longer.
10. Finally, add the vinegar to taste. I don’t put it directly in the pot because some people at the table like it more sour, while others prefer it sweeter. I once ruined it with apple cider vinegar; it wasn’t right. It’s safest to go with plain vinegar, either wine or distilled, without any flavors.
Done, turn off the heat and let the soup sit for 10-15 minutes before serving, to let the flavors meld. At our house, there’s no bean soup without red onion on the side – I peel an onion, slice it julienne, sprinkle some salt, and that’s it.
Tips, variations, and serving ideas:
Useful tips:
- Dried beans take time. Don’t feel like wasting time? Freeze portioned cooked beans, and you’ll always have some on hand.
- Don’t rush with the salt: start with a little, then adjust at the end when the flavors are settled. Too much salt ruins it, and there’s nothing you can do.
- If you add too much flour and it becomes sticky, dilute it with hot water until it’s to your liking.
- Don’t let the soup boil on high heat after adding the flour, or it will stick and form lumps.
- Try not to skimp on the vegetables – you won’t get good soup with just two carrot sticks and nothing else.
Ingredient substitutions and adaptations:
- You can skip the flour if you want a lighter or gluten-free version. It won’t be as thick, but still good.
- Don’t have vegetable cubes? Just use salt, a bit of pepper, and, if you have it, a pinch of sweet paprika.
- You can replace the tomatoes with tomato paste, about two tablespoons, if you don’t have fresh ones.
- For a diet, you can skip the oil and sauté the vegetables in water; it won’t have the same taste, but it works.
Variations:
- Some people add a bit of smoked meat (sausages, bacon), but then it’s no longer a simple bean soup. I haven’t tried it, but I’ve heard it works.
- If you want a smoother texture, scoop out a few spoonfuls of beans and vegetables, mash them, and put them back in. The soup will thicken without flour.
- For fasting, obviously, skip any ideas of meat or smoked goods.
Serving ideas:
- At the table, serve julienned red onion with a bit of salt alongside the soup. It pairs perfectly.
- Sometimes I eat it with hot peppers if I really want to feel alive.
- Fresh bread of any kind is a must. Some people even have it with polenta, but that hasn’t been tried in my family (yet).
Frequently asked questions:
1. If I don’t have fresh beans, can I just use canned ones?
Yes, you can safely use canned beans. Drain the liquid well, rinse the beans, and add them after the vegetables have softened. Boil everything for at least 15 minutes at the end to mix the flavors.
2. How much water should I actually add? I always feel like it turns out too thick or too thin.
It depends a lot on how much you boil it. I initially add about 2 liters, then top up if it seems to reduce too much. In the end, it should have broth but not be soup; if it thickens too much from the flour, I add hot water.
3. Can the flour be replaced with something else? I don’t eat gluten.
Yes, you can use cornstarch (one tablespoon, similarly dissolved in water or hot broth). Or you can skip it altogether and mash part of the beans and vegetables; the soup will thicken naturally.
4. Why does the beans sometimes not cook, no matter how long I boil them?
It’s simple; if they’re old or you didn’t hydrate them enough, they can boil for three hours without cooking properly. Some types of water (very hard water) slow down boiling – a pinch of baking soda helps, but don’t overdo it as it changes the taste.
5. Can I add tomatoes at the beginning, along with the other vegetables?
Better not. Tomatoes (or anything acidic) slow down the cooking of the beans. Cook the beans first, then add the tomatoes for the best results.
6. Why does my soup sometimes curdle or become cloudy?
If you add flour directly to the soup without dissolving it first, it will form lumps and won’t thicken. Or if you let it boil on high heat after adding the flour. The best way is to take some broth, mix it with the flour, and pour it back in while constantly stirring.
Nutritional values (approximate):
Bean soup is one of the more decent options when you want to eat something filling but not stuff yourself like it’s a holiday. In a 350 ml serving, you have about 160-200 kcal, depending on how much oil you used and if you added flour. Carbohydrates are around 30-35 g, with plenty of fiber, and protein about 9-10 g (the beans really score here), and fats around 3-5 g. It’s rich in minerals; beans are full of iron, magnesium, B vitamins, and if you add the vegetables well, you’ll also get beta-carotene, vitamin C, and so on. It’s filling, keeps hunger at bay, but doesn’t weigh down your stomach like a heavy meal.
How to store and reheat:
In the fridge, it lasts without problems for 3-4 days, in a pot or a well-sealed container. It separates a bit – the beans sink to the bottom, and the broth stays on top, so stir gently when you take it out. When reheating, do it on low heat and add a bit of water if it has thickened too much overnight. I’ve never had issues with reheating; it doesn’t form lumps if you dissolved the flour well from the start. I also add a bit of fresh vinegar to the bowl to give it some life after sitting. If you leave it longer, like over a week, I wouldn’t recommend it – fermented beans are no joke.
That’s it, nothing complicated, just patience and don’t forget to soak the beans if you’re thinking about it. The rest will go smoothly.
Out of all the soups, this is one I keep coming back to. It’s the kind of dish that’s unpretentious but so satisfying. Sometimes it doesn’t even get a chance to cool down, especially when there are people around. I don’t know how it happens, but every time I make it, the whole house fills with its aroma, and everyone wakes up wanting a bowl.
To put it briefly: about an hour if you have fresh or pre-cooked beans, at most two if you forgot to prepare them and they’re dried, but that includes prepping the vegetables and dashing around the kitchen. You’ll get about 6-8 hearty servings, so there’s enough to share. It’s not difficult, but you do have to clean, chop, and stir. Nothing complicated, but also not something you can just leave and run to the store.
The truth is, I make this soup out of a mix of laziness, cravings, and because it works for any season. In spring, when I find fresh beans, I definitely use those. In winter, I pull a jar from the freezer (not to brag, but last winter I stored enough to last half a year), and in summer, I don’t know why, but I still feel like making it. I like it because it’s hearty without being heavy. And it’s the kind of soup that tastes even better the next day, if there’s any left. I don’t use the classic roux because I can’t stand the taste of fried flour and that heavy smell it leaves behind. So, I found this lighter version with “dissolved” flour – and it doesn’t stick to the pot.
Ingredients – for a hearty pot, about 6-8 generous servings:
- 800 g of beans (fresh, from the freezer, or a large jar, about 800 g; if they’re dried, soak them overnight)
- 1 large onion (or two small ones, they add flavor and sweetness, and you won’t even see them in the soup, just the taste)
- 1 bell pepper (I usually have half a red bell pepper and half a green one; if you don’t, any you have in the fridge will do)
- 2 medium carrots (for flavor and a bit of color)
- 1 parsley root (not mandatory, but it feels different without it; it adds a subtle flavor that you definitely notice when it’s missing)
- 1 stalk of celery with leaves (again, it’s a matter of luck – if you have it, use it; if not, it’ll still be good)
- 3 large, ripe tomatoes (or 400 g of canned tomatoes, but not those with thick skins)
- 2 tablespoons of flour (for thickening, but it won’t be gooey, just a bit more cohesive)
- 1 teaspoon of vinegar (or more if you like it tangy – I add it at the end, directly in the bowl)
- Salt, to taste (don’t be stingy, the soup absorbs a lot)
- 2 vegetable cubes (or a tablespoon of homemade natural vegetable seasoning, if you have it, even better)
- Oil, enough to cover the bottom of the pot (about 2-3 tablespoons)
- Red onion, for serving (optional, but at my house, it’s not eaten without it)
Preparation method:
1. Start with the beans, as they’re the star – if you have fresh or frozen, just wash them under running water and let them drain. If they’re dried, don’t be lazy: soak them in water the night before; otherwise, you can look at them all day, and they won’t cook properly. In the morning, rinse them well, drain, and they’re ready to go.
2. Take a large pot, add the oil, and heat it over medium heat. Chop the onion finely, as much as your patience allows – I don’t have the patience for perfect cubes, I let them be smaller and larger, everything melts when boiled. Chop the bell pepper into small pieces – I don’t measure anything, just enough to fill a good spoon without spilling. Do the same with the carrots and parsley root, cut into manageable pieces.
3. Throw all of these into the pot and let them sauté for about 7-8 minutes, stirring occasionally. You don’t want them to burn, just to release their flavors. Halfway through, add the chopped celery stalk with leaves. If you think it’s sticking, add a spoonful of water.
4. Once the vegetables have softened a bit and smell nice (you know, that moment when even the neighbor looks out the window), pour about 2-2.5 liters of water over them. If you know your beans take longer to cook, you can add more water as you go. I don’t pour cold water all at once; I prefer to add a little, stir, then add the rest.
5. When the water comes to a boil, toss the beans into the pot, add salt (not all at once, just a little to absorb some flavor), the vegetable cubes, and lower the heat. Cover with a lid, but not tightly – leave a little gap so it doesn’t boil over if it froths. Don’t rush to remove the foam; fresh beans don’t usually create much, and for dried ones, I gently skim it off with a spoon.
6. Now, if you’re feeling lazy (like I sometimes do), forget about it for 20-30 minutes. If you’re in the mood, stir occasionally and add a bit of water if it seems too thick. Fresh beans cook in about 25-35 minutes, while dried ones might take up to an hour, depending on how tough they are.
7. In the meantime, take care of the tomatoes. I usually blanch them for 1 minute in boiling water, peel them, and then grate them. Not in the mood? Just toss them in directly, but I can’t stand the skin under my teeth. If they’re canned, I crush them with a fork, no fuss.
8. When the beans are soft and the vegetables are cooked, add the grated tomatoes. Mix well, and let it simmer for another 7-8 minutes to reduce a bit and gain color.
9. Now comes the flour part. I can’t stand the taste of fried flour in oil (the classic roux), so I take two tablespoons of flour and mix them in a cup with 2-3 ladles of hot soup broth, whisking to avoid lumps, and then pour it back into the pot while stirring continuously. Let it boil for 5-7 minutes to thicken the soup. If it’s too thick, add some more water. If it’s too thin, let it simmer uncovered a bit longer.
10. Finally, add the vinegar to taste. I don’t put it directly in the pot because some people at the table like it more sour, while others prefer it sweeter. I once ruined it with apple cider vinegar; it wasn’t right. It’s safest to go with plain vinegar, either wine or distilled, without any flavors.
Done, turn off the heat and let the soup sit for 10-15 minutes before serving, to let the flavors meld. At our house, there’s no bean soup without red onion on the side – I peel an onion, slice it julienne, sprinkle some salt, and that’s it.
Tips, variations, and serving ideas:
Useful tips:
- Dried beans take time. Don’t feel like wasting time? Freeze portioned cooked beans, and you’ll always have some on hand.
- Don’t rush with the salt: start with a little, then adjust at the end when the flavors are settled. Too much salt ruins it, and there’s nothing you can do.
- If you add too much flour and it becomes sticky, dilute it with hot water until it’s to your liking.
- Don’t let the soup boil on high heat after adding the flour, or it will stick and form lumps.
- Try not to skimp on the vegetables – you won’t get good soup with just two carrot sticks and nothing else.
Ingredient substitutions and adaptations:
- You can skip the flour if you want a lighter or gluten-free version. It won’t be as thick, but still good.
- Don’t have vegetable cubes? Just use salt, a bit of pepper, and, if you have it, a pinch of sweet paprika.
- You can replace the tomatoes with tomato paste, about two tablespoons, if you don’t have fresh ones.
- For a diet, you can skip the oil and sauté the vegetables in water; it won’t have the same taste, but it works.
Variations:
- Some people add a bit of smoked meat (sausages, bacon), but then it’s no longer a simple bean soup. I haven’t tried it, but I’ve heard it works.
- If you want a smoother texture, scoop out a few spoonfuls of beans and vegetables, mash them, and put them back in. The soup will thicken without flour.
- For fasting, obviously, skip any ideas of meat or smoked goods.
Serving ideas:
- At the table, serve julienned red onion with a bit of salt alongside the soup. It pairs perfectly.
- Sometimes I eat it with hot peppers if I really want to feel alive.
- Fresh bread of any kind is a must. Some people even have it with polenta, but that hasn’t been tried in my family (yet).
Frequently asked questions:
1. If I don’t have fresh beans, can I just use canned ones?
Yes, you can safely use canned beans. Drain the liquid well, rinse the beans, and add them after the vegetables have softened. Boil everything for at least 15 minutes at the end to mix the flavors.
2. How much water should I actually add? I always feel like it turns out too thick or too thin.
It depends a lot on how much you boil it. I initially add about 2 liters, then top up if it seems to reduce too much. In the end, it should have broth but not be soup; if it thickens too much from the flour, I add hot water.
3. Can the flour be replaced with something else? I don’t eat gluten.
Yes, you can use cornstarch (one tablespoon, similarly dissolved in water or hot broth). Or you can skip it altogether and mash part of the beans and vegetables; the soup will thicken naturally.
4. Why does the beans sometimes not cook, no matter how long I boil them?
It’s simple; if they’re old or you didn’t hydrate them enough, they can boil for three hours without cooking properly. Some types of water (very hard water) slow down boiling – a pinch of baking soda helps, but don’t overdo it as it changes the taste.
5. Can I add tomatoes at the beginning, along with the other vegetables?
Better not. Tomatoes (or anything acidic) slow down the cooking of the beans. Cook the beans first, then add the tomatoes for the best results.
6. Why does my soup sometimes curdle or become cloudy?
If you add flour directly to the soup without dissolving it first, it will form lumps and won’t thicken. Or if you let it boil on high heat after adding the flour. The best way is to take some broth, mix it with the flour, and pour it back in while constantly stirring.
Nutritional values (approximate):
Bean soup is one of the more decent options when you want to eat something filling but not stuff yourself like it’s a holiday. In a 350 ml serving, you have about 160-200 kcal, depending on how much oil you used and if you added flour. Carbohydrates are around 30-35 g, with plenty of fiber, and protein about 9-10 g (the beans really score here), and fats around 3-5 g. It’s rich in minerals; beans are full of iron, magnesium, B vitamins, and if you add the vegetables well, you’ll also get beta-carotene, vitamin C, and so on. It’s filling, keeps hunger at bay, but doesn’t weigh down your stomach like a heavy meal.
How to store and reheat:
In the fridge, it lasts without problems for 3-4 days, in a pot or a well-sealed container. It separates a bit – the beans sink to the bottom, and the broth stays on top, so stir gently when you take it out. When reheating, do it on low heat and add a bit of water if it has thickened too much overnight. I’ve never had issues with reheating; it doesn’t form lumps if you dissolved the flour well from the start. I also add a bit of fresh vinegar to the bowl to give it some life after sitting. If you leave it longer, like over a week, I wouldn’t recommend it – fermented beans are no joke.
That’s it, nothing complicated, just patience and don’t forget to soak the beans if you’re thinking about it. The rest will go smoothly.