Bean soup with smoked meat

Bean soup with smoked meat is a true symbol of culinary tradition, evoking memories of fall and celebratory meals around the family table. This recipe not only combines the rich flavors of the ingredients, but also tells the story of a dish that has been enjoyed for generations. With every spoonful of this soup, you'll feel connected to traditions and the comforts of a warm meal.

Preparation time: 30 minutes
Boiling time: 90 minutes
Total time: 2 hours
Number of servings: 6-8

Ingredients:
- 500 g kidney beans
- 700-800 g smoked ham (pork leg or pork thigh)
- 1-2 carrots
- 1 red pepper
- 2 onions
- 2 tomatoes
- 1 parsnip
- 1 piece of celery
- 4-5 champignon mushrooms (optional)
- Greens (lobod, spinach)
- 1 bunch parsley
- 1 sprig of dill
- 300 ml broth
- 50 ml tomato and red pepper ketchup (homemade)
- 20 ml oil
- 1 cube or 1 tbsp mushroom or smoked bacon concentrate (optional)
- Salt, pepper, paprika
- 1 bay leaf

Preparation:

1. Bean preparation: Start by washing the beans and soaking them in cold water, preferably overnight. This step not only helps reduce the boiling time, but also gives a more pleasant texture. If you don't have time, a quick method is to soak the beans in boiling water for 1-2 minutes, then leave in cold water for 1-2 hours.

2. Preparing the smoker: If the smoker you're using is covered in hairs, make sure you thoroughly parboil it and wash it with cold water. This step is essential to remove impurities and ensure a delicious taste.

3. Boiling the meat: In a pressure cooker or regular pot, add the smoked meat and cover with cold, unsalted water. Cook over medium heat for about 30 minutes (if using a pressure cooker) or 60 minutes in a regular pot, until the meat is tender.

4. Boiling the beans: In a separate pot, add the soaked and washed beans, cover with 3 quarts of cold water, and boil over medium heat for about 60 minutes, or until the beans are tender. It is recommended to change the boiling water after the first 30 minutes to reduce bloating.

5. Preparing the vegetables: In the meantime, peel and finely chop all the other vegetables: carrots, red pepper, onion, tomatoes, parsnips and celery. These vegetables will add not only taste but also an appealing color palette to your soup.

6. Sauté the vegetables: In a saucepan or skillet, add the oil and saute the chopped vegetables, starting with carrots and onions, followed by celery, parsnips, parsnips, peppers, mushrooms and tomatoes. Stir constantly with a wooden spoon to prevent sticking. Saute until vegetables are slightly soft and flavors have developed (about 5-7 minutes).

7. Combining Ingredients: Once the beans have cooked, add the sauteed vegetables on top. Continue to simmer, covered, for 15-20 minutes to allow the flavors to combine.

8. Add the meat: Remove the smoked meat from the pot, remove the bones, portion the meat and add it to the stock, along with the boiling juices. Add the bay leaf and simmer everything together for another 10-15 minutes.

9. Seasoning: At the end, adjust the taste of the soup with salt, pepper, paprika and add chopped greens (parsley and dill). You can sour the soup directly in the pot with a little vinegar, lemon juice or bors, depending on your preference.

10. Serving: Serve the smoked bean soup hot, with a slice of fresh bread or a slice of breadcrumbs. Add a few leaves of fresh parsley for added color and flavor. This soup is also perfect to enjoy the next day when the flavors have intensified.

Useful tips:
- Bean varieties: You can experiment with different types of beans, such as white or kidney, but be sure to adjust the cooking time.
- Smoked meat: Smoked meat can be substituted with chicken or turkey for a lighter version, although the taste will be different.
- Seasonal vegetables: Add seasonal vegetables to take advantage of their freshness. Courgette or zucchini are excellent choices.

Nutritional benefits:
Bean soup is high in fiber, plant protein and vitamins from vegetables, making it a great choice for a nutritious meal. Beans contribute to digestive health, while the smoky smoked beans provide protein and iron.

Frequently asked questions:
1. Can I use canned beans? Yes, but it is recommended to rinse it well to remove excess salt.
2. How can I enhance the flavor of the soup: Add spices such as smoked paprika or garlic, or garlic that has been blanched.
3. How long can the soup be kept: The soup will keep in the refrigerator for up to 3 days and can be frozen to eat later.

This smoky bean soup recipe is not just a meal, it's also a tradition-filled experience that brings family and friends together. Whether savored on chilly winter evenings or at festive dinners, every bite will evoke the comfort and warmth of a home-cooked meal. Enjoy!