Bean soup with wild garlic
I've made this soup several times, especially in spring when I find fresh wild garlic at the market. The beans require a bit of planning the night before, but the final taste is worth the effort, especially with smoked ribs. Wild garlic adds a rather subtle garlic flavor, not too intense. The recipe turns out to be hearty enough to serve as a main dish.
Quick Info
Total time: 2 – 2.5 hours (including soaking overnight)
Cooking time: 1 hour (pressure cooker) or 2 hours (regular pot)
Servings: 6-8
Difficulty: medium
Recipe type: traditional soup, spring season
Ingredients
300 g dried beans
500 g smoked ribs
1 large onion
3 carrots
1 parsley root
1 parsnip
1 small celery
1 bell pepper
2 tablespoons tomato paste
3 tablespoons oil
1 bunch dill
1 bunch wild garlic
salt
Preparation method
1. In the evening, soak the beans in cold water. Change the water in the morning.
2. Wash the ribs and cut them into suitable pieces.
3. Clean and chop the onion, carrots, parsley root, parsnip, celery, and bell pepper finely.
4. Boil the beans with the smoked ribs and a little salt. If using a pressure cooker, let everything boil for about an hour. In a regular pot, it takes two hours until the beans soften.
5. Meanwhile, sauté the onion and vegetables in oil for a few minutes, just until softened. Add a little water and let them boil separately for about 10-15 minutes.
6. When the beans are cooked, transfer everything to a larger pot. Remove the ribs to a plate, shred the meat from the bones, and return it to the pot. Discard the bones.
7. Add the boiled vegetables over the beans and ribs. Add water if needed, and season with salt to taste. Let it boil for a few more minutes.
8. Add the two tablespoons of tomato paste and let the soup boil for another 10-15 minutes.
9. Finally, chop the dill and wild garlic, add them to the soup, bring to a boil a few more times, and turn off the heat.
10. Serve the soup hot, usually with red onion on the side.
Why I make this recipe often
I love it because it results in a hearty soup, good as a main meal. Wild garlic slightly changes the flavor without overpowering the beans or the smoked meat. Simple ingredients, preparation without complicated steps.
Tips and variations
Tips
If I have time, I change the water of the beans a few times while boiling to make them easier to digest.
Wild garlic should be added at the end; it doesn’t hold up well to long boiling.
Substitutions
The smoked ribs can be replaced with ham hocks or smoked bacon if that's what I have on hand.
Wild garlic can be replaced in spring with fresh green garlic leaves, but the flavor will be more intense.
Variations
Without meat: it can also be made without ribs for a vegan option, but it will lack the smoky aroma.
Those who prefer a sour soup can add a bit of borscht or lemon juice at the end.
Serving ideas
The soup goes well with fresh bread and sliced red onion.
It works well warm for lunch as a single dish.
Frequently asked questions
1. Can I use canned beans?
No, for this recipe. Dried beans that are soaked and boiled are needed for consistency and flavor.
2. How long should I boil the wild garlic?
Wild garlic is added at the end, just a few boils, to keep its fresh taste.
3. Should the ribs be left on the bone or cleaned?
I boil them on the bone, then shred the meat off when cooked and put it back in the soup.
4. Is tomato paste necessary?
Yes, it helps with flavor and adds color. If I don’t have it, I sometimes use tomato purée, but the paste is more concentrated.
5. Can I make the soup without oil?
I do not recommend it; a little oil helps to sauté the vegetables and enhances the final flavor.
Nutritional values
Approximately, one serving (without bread) has about:
Calories: 350-400
Protein: 18-20 g
Carbohydrates: 45-50 g
Fat: 10-15 g (depends on how much meat is on the rib)
Values are approximate as they vary depending on the thickness of the ribs and the amount of cooked beans.
Storage and reheating
It keeps well in the fridge for 2-3 days in a covered pot. When reheating, the flavor settles. If it reduces too much, add water and adjust the salt. Wild garlic loses its freshness after reheating, but the main aroma remains.
That’s it, without unnecessary complications. Bean soup with wild garlic is simple, tasty, and quite practical for colder days or the beginning of spring.
I've made this soup several times, especially in spring when I find fresh wild garlic at the market. The beans require a bit of planning the night before, but the final taste is worth the effort, especially with smoked ribs. Wild garlic adds a rather subtle garlic flavor, not too intense. The recipe turns out to be hearty enough to serve as a main dish.
Quick Info
Total time: 2 – 2.5 hours (including soaking overnight)
Cooking time: 1 hour (pressure cooker) or 2 hours (regular pot)
Servings: 6-8
Difficulty: medium
Recipe type: traditional soup, spring season
Ingredients
300 g dried beans
500 g smoked ribs
1 large onion
3 carrots
1 parsley root
1 parsnip
1 small celery
1 bell pepper
2 tablespoons tomato paste
3 tablespoons oil
1 bunch dill
1 bunch wild garlic
salt
Preparation method
1. In the evening, soak the beans in cold water. Change the water in the morning.
2. Wash the ribs and cut them into suitable pieces.
3. Clean and chop the onion, carrots, parsley root, parsnip, celery, and bell pepper finely.
4. Boil the beans with the smoked ribs and a little salt. If using a pressure cooker, let everything boil for about an hour. In a regular pot, it takes two hours until the beans soften.
5. Meanwhile, sauté the onion and vegetables in oil for a few minutes, just until softened. Add a little water and let them boil separately for about 10-15 minutes.
6. When the beans are cooked, transfer everything to a larger pot. Remove the ribs to a plate, shred the meat from the bones, and return it to the pot. Discard the bones.
7. Add the boiled vegetables over the beans and ribs. Add water if needed, and season with salt to taste. Let it boil for a few more minutes.
8. Add the two tablespoons of tomato paste and let the soup boil for another 10-15 minutes.
9. Finally, chop the dill and wild garlic, add them to the soup, bring to a boil a few more times, and turn off the heat.
10. Serve the soup hot, usually with red onion on the side.
Why I make this recipe often
I love it because it results in a hearty soup, good as a main meal. Wild garlic slightly changes the flavor without overpowering the beans or the smoked meat. Simple ingredients, preparation without complicated steps.
Tips and variations
Tips
If I have time, I change the water of the beans a few times while boiling to make them easier to digest.
Wild garlic should be added at the end; it doesn’t hold up well to long boiling.
Substitutions
The smoked ribs can be replaced with ham hocks or smoked bacon if that's what I have on hand.
Wild garlic can be replaced in spring with fresh green garlic leaves, but the flavor will be more intense.
Variations
Without meat: it can also be made without ribs for a vegan option, but it will lack the smoky aroma.
Those who prefer a sour soup can add a bit of borscht or lemon juice at the end.
Serving ideas
The soup goes well with fresh bread and sliced red onion.
It works well warm for lunch as a single dish.
Frequently asked questions
1. Can I use canned beans?
No, for this recipe. Dried beans that are soaked and boiled are needed for consistency and flavor.
2. How long should I boil the wild garlic?
Wild garlic is added at the end, just a few boils, to keep its fresh taste.
3. Should the ribs be left on the bone or cleaned?
I boil them on the bone, then shred the meat off when cooked and put it back in the soup.
4. Is tomato paste necessary?
Yes, it helps with flavor and adds color. If I don’t have it, I sometimes use tomato purée, but the paste is more concentrated.
5. Can I make the soup without oil?
I do not recommend it; a little oil helps to sauté the vegetables and enhances the final flavor.
Nutritional values
Approximately, one serving (without bread) has about:
Calories: 350-400
Protein: 18-20 g
Carbohydrates: 45-50 g
Fat: 10-15 g (depends on how much meat is on the rib)
Values are approximate as they vary depending on the thickness of the ribs and the amount of cooked beans.
Storage and reheating
It keeps well in the fridge for 2-3 days in a covered pot. When reheating, the flavor settles. If it reduces too much, add water and adjust the salt. Wild garlic loses its freshness after reheating, but the main aroma remains.
That’s it, without unnecessary complications. Bean soup with wild garlic is simple, tasty, and quite practical for colder days or the beginning of spring.