Smoky Bean Soup with Bone
I make this soup a few times a year, especially when I find good smoked bone. Usually, I soak the beans overnight so I don't waste time the next day. I never skip the step of changing the water for the beans; it helps with the texture and taste. If the tomato paste with peppers is homemade, even better.
Quick Info
Total time: about 2 hours (plus soaking overnight)
Preparation time: 10-15 minutes active, the rest is waiting
Cooking time: about 1.5-2 hours
Servings: 6-8
Difficulty: easy to medium, no special techniques needed
Type: soup, main dish, traditional Romanian
Ingredients
400 g speckled beans
400 g smoked bones (back or ribs, as meaty as possible)
2-3 onions
1 large carrot
3-4 tablespoons tomato paste with peppers (ideally homemade)
Salt or Delikat, to taste
2-3 teaspoons dried thyme
Fresh (or dried) lovage, finely chopped
Preparation Method
1. Wash the beans very well in several cold waters. Remove any damaged beans or impurities. Place the beans in a pot, cover with cold water, and let them soak overnight.
2. Cut the smoked bones into suitable pieces. Place them in a large pot with cold water, bring to a boil, and let it simmer. Drain the water, rinse the bones with a little warm water, and repeat with clean water. Do the same with the beans: after soaking, drain the water, put them back in to boil with cold water, let it simmer, then drain. Do this operation three times for both the beans and the bones.
3. After the last water change, put the beans and bones in a clean pot, add enough cold water to cover them well (about 3 liters). Bring to a boil over medium heat.
4. If you want, you can boil the bones separately, then when the meat is almost cooked, pour the broth over the beans to preserve the flavor.
5. While the beans and bones are boiling, peel the onion and carrot. Chop them finely or grate them, as preferred. Add them to the pot when the beans and meat have started to soften, about after an hour.
6. Let the soup boil until the beans are almost done (depends on the variety, sometimes it takes longer). Add salt or Delikat to taste.
7. Add the tomato paste with peppers. Stir and let it boil for another 10-15 minutes until the vegetables are cooked.
8. Finally, sprinkle dried thyme (2-3 teaspoons, or to taste). Let it simmer for a few more minutes.
9. Turn off the heat and add the finely chopped fresh lovage. Stir gently.
10. Taste the beans; they should be soft but hold their shape.
Why I make this recipe often
I like that you can work with simple ingredients but get the most out of them. This soup keeps well in the fridge for a few days, so I make it when I want something filling without cooking daily. It's perfect for cool days and for anyone wanting a hearty meal.
Tips and Variations
Tips
- Don't skip the step of changing the water for the beans; it reduces the risk of bloating and makes the beans more pleasant to taste.
- If the bones are too salty, be careful with how much salt or Delikat you add.
- Use enough water for boiling; the beans absorb a lot of water.
- If the water reduces too much, add hot water, not cold.
Substitutions
- Instead of tomato paste with peppers, you can use just tomato paste or puree, but you will lose some of the specific flavor.
- If you don't have lovage, parsley works too, although the taste will be different.
- Smoked bones can be replaced with ham hock or bacon, but do not use unsmoked meat as it will change the recipe entirely.
Variations
- Some add cubed potatoes towards the end, but I prefer it simple.
- If you want a thicker soup, you can add a tablespoon of flour mixed with a little cold water before finishing.
Serving Ideas
- Goes well with sliced red onion on the side or a hot pepper.
- You can add vinegar or borscht when serving if you like it sour.
- It can be served with homemade bread or cold polenta.
Frequently Asked Questions
1. Does the beans really need to be soaked overnight?
Yes, if you don't soak them, they will take much longer to cook, sometimes even double the time.
2. Can I use white beans or another variety?
Yes, but each type of bean cooks differently, and the final taste changes. Speckled beans are creamier in the end.
3. What can I do if the beans don't cook well?
Check that they are not old (old beans cook slowly). Keep adding hot water if it reduces.
4. Can I make the soup without meat, just with vegetables?
Yes, but it won't have the same taste or consistency. You can add more vegetables for extra flavor.
5. How can I make the soup less salty if the bones are too salty?
Change the boiling water or don't add any extra salt. You can add at the end if needed.
Nutritional Values
Estimate per serving (for 8 servings): about 260-320 kcal.
Protein: 16-20 g
Carbohydrates: 35-40 g
Fats: 7-10 g (varies depending on how much meat remains on the bones)
Beans provide fiber and carbohydrates, while the bones and smoked meat provide fats and proteins. Values are approximate and depend on the proportion of meat and type of paste used.
Storage and Reheating
The soup keeps well in the fridge for 3-4 days in a covered container. It can be reheated over low heat or in the microwave. If it thickens too much, add a little hot water when reheating. The soup is not ideal for freezing as the beans become crumbly, but it can be done if necessary.
I make this soup a few times a year, especially when I find good smoked bone. Usually, I soak the beans overnight so I don't waste time the next day. I never skip the step of changing the water for the beans; it helps with the texture and taste. If the tomato paste with peppers is homemade, even better.
Quick Info
Total time: about 2 hours (plus soaking overnight)
Preparation time: 10-15 minutes active, the rest is waiting
Cooking time: about 1.5-2 hours
Servings: 6-8
Difficulty: easy to medium, no special techniques needed
Type: soup, main dish, traditional Romanian
Ingredients
400 g speckled beans
400 g smoked bones (back or ribs, as meaty as possible)
2-3 onions
1 large carrot
3-4 tablespoons tomato paste with peppers (ideally homemade)
Salt or Delikat, to taste
2-3 teaspoons dried thyme
Fresh (or dried) lovage, finely chopped
Preparation Method
1. Wash the beans very well in several cold waters. Remove any damaged beans or impurities. Place the beans in a pot, cover with cold water, and let them soak overnight.
2. Cut the smoked bones into suitable pieces. Place them in a large pot with cold water, bring to a boil, and let it simmer. Drain the water, rinse the bones with a little warm water, and repeat with clean water. Do the same with the beans: after soaking, drain the water, put them back in to boil with cold water, let it simmer, then drain. Do this operation three times for both the beans and the bones.
3. After the last water change, put the beans and bones in a clean pot, add enough cold water to cover them well (about 3 liters). Bring to a boil over medium heat.
4. If you want, you can boil the bones separately, then when the meat is almost cooked, pour the broth over the beans to preserve the flavor.
5. While the beans and bones are boiling, peel the onion and carrot. Chop them finely or grate them, as preferred. Add them to the pot when the beans and meat have started to soften, about after an hour.
6. Let the soup boil until the beans are almost done (depends on the variety, sometimes it takes longer). Add salt or Delikat to taste.
7. Add the tomato paste with peppers. Stir and let it boil for another 10-15 minutes until the vegetables are cooked.
8. Finally, sprinkle dried thyme (2-3 teaspoons, or to taste). Let it simmer for a few more minutes.
9. Turn off the heat and add the finely chopped fresh lovage. Stir gently.
10. Taste the beans; they should be soft but hold their shape.
Why I make this recipe often
I like that you can work with simple ingredients but get the most out of them. This soup keeps well in the fridge for a few days, so I make it when I want something filling without cooking daily. It's perfect for cool days and for anyone wanting a hearty meal.
Tips and Variations
Tips
- Don't skip the step of changing the water for the beans; it reduces the risk of bloating and makes the beans more pleasant to taste.
- If the bones are too salty, be careful with how much salt or Delikat you add.
- Use enough water for boiling; the beans absorb a lot of water.
- If the water reduces too much, add hot water, not cold.
Substitutions
- Instead of tomato paste with peppers, you can use just tomato paste or puree, but you will lose some of the specific flavor.
- If you don't have lovage, parsley works too, although the taste will be different.
- Smoked bones can be replaced with ham hock or bacon, but do not use unsmoked meat as it will change the recipe entirely.
Variations
- Some add cubed potatoes towards the end, but I prefer it simple.
- If you want a thicker soup, you can add a tablespoon of flour mixed with a little cold water before finishing.
Serving Ideas
- Goes well with sliced red onion on the side or a hot pepper.
- You can add vinegar or borscht when serving if you like it sour.
- It can be served with homemade bread or cold polenta.
Frequently Asked Questions
1. Does the beans really need to be soaked overnight?
Yes, if you don't soak them, they will take much longer to cook, sometimes even double the time.
2. Can I use white beans or another variety?
Yes, but each type of bean cooks differently, and the final taste changes. Speckled beans are creamier in the end.
3. What can I do if the beans don't cook well?
Check that they are not old (old beans cook slowly). Keep adding hot water if it reduces.
4. Can I make the soup without meat, just with vegetables?
Yes, but it won't have the same taste or consistency. You can add more vegetables for extra flavor.
5. How can I make the soup less salty if the bones are too salty?
Change the boiling water or don't add any extra salt. You can add at the end if needed.
Nutritional Values
Estimate per serving (for 8 servings): about 260-320 kcal.
Protein: 16-20 g
Carbohydrates: 35-40 g
Fats: 7-10 g (varies depending on how much meat remains on the bones)
Beans provide fiber and carbohydrates, while the bones and smoked meat provide fats and proteins. Values are approximate and depend on the proportion of meat and type of paste used.
Storage and Reheating
The soup keeps well in the fridge for 3-4 days in a covered container. It can be reheated over low heat or in the microwave. If it thickens too much, add a little hot water when reheating. The soup is not ideal for freezing as the beans become crumbly, but it can be done if necessary.