Bean soup with pork ribs

Bean soup with pork ribs: a comforting and traditional recipe

Bean soup with pork ribs is a dish that brings warmth and comfort on cool days. This recipe is not only delicious but also packed with nutrients, quickly becoming a family favorite. Additionally, bean soup has a rich history and is often associated with festive meals or family moments, where tradition blends with flavor.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6-8

Ingredients:
- 500 g white beans (preferably dried beans)
- 8 pork ribs (preferably smoked for an intense flavor)
- 5 medium onions
- 2 large carrots
- 2 bell peppers (preferably different colors for a pleasant appearance)
- 5 ripe tomatoes
- 2-3 tablespoons tomato paste
- Salt (to taste)
- Spices (such as pepper, paprika, herbs)
- 1 bunch of fresh lovage

Useful tips about ingredients:
- It is recommended to use dried beans, which you can soak the night before to reduce cooking time. Soaked beans have a better taste and cook faster.
- Smoked pork ribs add a rich flavor to the soup, but you can also opt for fresh pork or other types of meat, depending on your preferences.
- Fresh tomatoes are ideal, but you can also use canned tomatoes or tomato sauce in case of emergency.

Preparation technique:

1. Preparing the beans: Start by rinsing the beans under cold running water, then add them to a large pot with 5 liters of boiling water. Cover the pot and let the beans cook over medium heat. If you chose soaked beans, they will cook faster.

2. Adding the onions: When the beans become slightly soft (about 30 minutes), add the pork ribs. During cooking, skim the soup to remove impurities. Check constantly and add hot water if necessary.

3. Preparing the vegetables: Meanwhile, peel and chop the vegetables. Grate the carrots, and dice the bell peppers and tomatoes. Finely chop the remaining onion.

4. Sautéing the onions: In a pan with a little oil, sauté the chopped onion over medium heat, adding the tomato paste. Sautéing the onion helps to intensify the flavors.

5. Finishing the soup: After about an hour of cooking, add the sautéed vegetables to the pot with the beans. Season with salt, pepper, paprika, and other preferred spices. Let the soup simmer for another 10-15 minutes. Finally, add the finely chopped lovage for a touch of freshness.

6. Serving: Bean soup with pork ribs can be served warm, alongside a slice of fresh bread or polenta. A delicious idea is to add a few drops of vinegar or lemon juice to enhance the flavors.

Frequently asked questions:

- Can I substitute pork ribs with another type of meat?
Yes, you can use chicken or turkey for a lighter version. You can also make a vegetarian soup by omitting the meat completely.

- What can I do if I don’t have tomato paste?
You can use tomato juice or even tomato puree, adjusting the quantity to taste.

- How long can I keep the soup?
Bean soup keeps well in the refrigerator for 3-4 days and can be frozen for later use.

Nutritional benefits:
Bean soup is an excellent source of plant-based protein, fiber, and vitamins. Beans are low in fat and high in antioxidants, contributing to heart health. Pork provides iron and B vitamins.

Possible variations:
- You can experiment with different vegetables, such as celery, potatoes, or zucchini, to add extra nutrients.
- If you enjoy spicy flavors, you can add chili peppers or spices like cumin or coriander.

Recipes that can be combined:
This soup pairs perfectly with a fresh summer salad or a slice of homemade bread. Additionally, a light white wine or a pale ale can complement the meal beautifully.

In conclusion, bean soup with pork ribs is not only a tasty dish but also a recipe that evokes family meals. Don’t hesitate to personalize your recipe and make it to your liking! Enjoy your meal!