Bean soup with smoked meat – a traditional delight, full of flavors and taste, perfect for cool days or to bring a touch of nostalgia to your plate. This recipe not only combines the rich taste of beans with smoked meat, but also offers a culinary experience that evokes family memories and special moments.
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6
The history of bean soup
Bean soup is a dish that has crossed generations, being a symbol of comfort and hospitality. In many cultures, beans are considered a staple food, rich in nutrients and proteins, while smoked meats add a deep flavor that transforms a simple soup into a savory dish. Over time, each family has developed its own variations, adapting the recipe based on available ingredients and local traditions.
Necessary ingredients
- 300 g white or speckled beans (about 1 cup)
- 700 g smoked meat (smoked ham or any preferred smoked meat)
- 2 medium carrots
- 1 red bell pepper
- 1 white onion
- 1 red onion
- 1 celery
- 1 bunch of fresh lovage (or fresh parsley and dried lovage)
- 300 ml tomato paste or tomatoes
- 1-2 bay leaves
- Pepper, to taste
- 1 vegetable stock cube
- Bors (to taste)
- Paprika, to taste
- Vegeta (optional, for extra flavor)
Preparing the bean soup with smoked meat: detailed steps
1. Preparing the beans: Rinse the beans well under cold running water. Place them in a bowl and cover with water. Let them soak overnight. This step is essential as it helps reduce cooking time and improves digestibility.
2. Boiling the beans: The next day, drain the beans and place them in a large pot with 1.5-2 liters of water. Bring to a boil, then reduce the heat and let simmer covered for about 30 minutes, until the beans are almost cooked.
3. Preparing the smoked meat: In another pot, place the washed smoked ham, add a few bay leaves, and fill with water. Simmer on low heat for about 1 hour, until the meat becomes tender. It is recommended to periodically check that the water level does not drop too much, adding more if necessary.
4. Preparing the vegetables: Peel and finely chop the onion, carrots, bell pepper, and celery. You can use a sharp knife or a food processor to save time.
5. Sautéing the vegetables: In a large skillet, add a splash of oil and sauté the onion until golden. Then, add the carrots, celery, and bell pepper one by one, sautéing for 5-7 minutes. This process will intensify the flavors and add a delicious taste to the soup.
6. Combining the ingredients: After the beans have cooked halfway, add the sautéed vegetables to the pot with the beans. Take the broth from the boiled ham and add it to the soup to enrich the flavor. Debone the ham and add the meat to the soup. If using bacon or smoked sausages, sauté them and add them now.
7. Finalizing the soup: Let the soup simmer on low heat for another 30 minutes. At the end, add the dissolved tomato paste in a little soup broth. Add the bors that has been brought to a boil, and season with pepper, paprika, and Vegeta. Adjust seasoning to taste. Give it one last stir and let it simmer for another 5 minutes.
8. Serving the soup: Bean soup with smoked meat is best served hot, with a little chopped greenery on top. You can also add sour cream for a creamier texture.
Practical tips
- Soaking the beans: If you don’t have time to soak the beans overnight, you can use the quick method: boil the beans for 5 minutes, then let them sit covered for 1 hour before cooking.
- Variations: Instead of ham, you can use any other type of preferred smoked meat, such as smoked bacon or sausage.
- Customization: If you like a creamier texture, mash part of the beans before adding the other ingredients. This way, you will get a thicker and richer soup.
- Serving: This soup pairs perfectly with a slice of homemade bread or warm polenta.
Nutritional benefits
Beans are an excellent source of plant protein, fiber, and vitamins, contributing to a healthy diet. Smoked meats add an intense flavor, but consumed in moderation, can be part of a balanced diet. This soup is not only filling but also packed with nutrients, making it ideal for a complete meal.
Frequently asked questions
- Can I use canned beans? Yes, you can use canned beans to save time. Make sure to drain and rinse them well before adding them to the soup.
- What can I do with leftover soup? Bean soup can be stored in the refrigerator for 3-4 days and can be easily reheated. You can also freeze portions for a quick meal.
Bean soup with smoked meat is more than just a simple recipe – it is a culinary experience that brings people together, evoking pleasant memories. I encourage you to prepare it with love and enjoy every bite!
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 6
The history of bean soup
Bean soup is a dish that has crossed generations, being a symbol of comfort and hospitality. In many cultures, beans are considered a staple food, rich in nutrients and proteins, while smoked meats add a deep flavor that transforms a simple soup into a savory dish. Over time, each family has developed its own variations, adapting the recipe based on available ingredients and local traditions.
Necessary ingredients
- 300 g white or speckled beans (about 1 cup)
- 700 g smoked meat (smoked ham or any preferred smoked meat)
- 2 medium carrots
- 1 red bell pepper
- 1 white onion
- 1 red onion
- 1 celery
- 1 bunch of fresh lovage (or fresh parsley and dried lovage)
- 300 ml tomato paste or tomatoes
- 1-2 bay leaves
- Pepper, to taste
- 1 vegetable stock cube
- Bors (to taste)
- Paprika, to taste
- Vegeta (optional, for extra flavor)
Preparing the bean soup with smoked meat: detailed steps
1. Preparing the beans: Rinse the beans well under cold running water. Place them in a bowl and cover with water. Let them soak overnight. This step is essential as it helps reduce cooking time and improves digestibility.
2. Boiling the beans: The next day, drain the beans and place them in a large pot with 1.5-2 liters of water. Bring to a boil, then reduce the heat and let simmer covered for about 30 minutes, until the beans are almost cooked.
3. Preparing the smoked meat: In another pot, place the washed smoked ham, add a few bay leaves, and fill with water. Simmer on low heat for about 1 hour, until the meat becomes tender. It is recommended to periodically check that the water level does not drop too much, adding more if necessary.
4. Preparing the vegetables: Peel and finely chop the onion, carrots, bell pepper, and celery. You can use a sharp knife or a food processor to save time.
5. Sautéing the vegetables: In a large skillet, add a splash of oil and sauté the onion until golden. Then, add the carrots, celery, and bell pepper one by one, sautéing for 5-7 minutes. This process will intensify the flavors and add a delicious taste to the soup.
6. Combining the ingredients: After the beans have cooked halfway, add the sautéed vegetables to the pot with the beans. Take the broth from the boiled ham and add it to the soup to enrich the flavor. Debone the ham and add the meat to the soup. If using bacon or smoked sausages, sauté them and add them now.
7. Finalizing the soup: Let the soup simmer on low heat for another 30 minutes. At the end, add the dissolved tomato paste in a little soup broth. Add the bors that has been brought to a boil, and season with pepper, paprika, and Vegeta. Adjust seasoning to taste. Give it one last stir and let it simmer for another 5 minutes.
8. Serving the soup: Bean soup with smoked meat is best served hot, with a little chopped greenery on top. You can also add sour cream for a creamier texture.
Practical tips
- Soaking the beans: If you don’t have time to soak the beans overnight, you can use the quick method: boil the beans for 5 minutes, then let them sit covered for 1 hour before cooking.
- Variations: Instead of ham, you can use any other type of preferred smoked meat, such as smoked bacon or sausage.
- Customization: If you like a creamier texture, mash part of the beans before adding the other ingredients. This way, you will get a thicker and richer soup.
- Serving: This soup pairs perfectly with a slice of homemade bread or warm polenta.
Nutritional benefits
Beans are an excellent source of plant protein, fiber, and vitamins, contributing to a healthy diet. Smoked meats add an intense flavor, but consumed in moderation, can be part of a balanced diet. This soup is not only filling but also packed with nutrients, making it ideal for a complete meal.
Frequently asked questions
- Can I use canned beans? Yes, you can use canned beans to save time. Make sure to drain and rinse them well before adding them to the soup.
- What can I do with leftover soup? Bean soup can be stored in the refrigerator for 3-4 days and can be easily reheated. You can also freeze portions for a quick meal.
Bean soup with smoked meat is more than just a simple recipe – it is a culinary experience that brings people together, evoking pleasant memories. I encourage you to prepare it with love and enjoy every bite!
Ingredients
Ingredients: 700 g smoked meat: smoked knuckle or any smoked meat, 2 medium carrots, 1 red bell pepper if available, 1 white onion, 1 red onion, 1 celery root, 1 bunch of fresh lovage (since I couldn't find it, I used fresh parsley and dried lovage), Tomato paste or tomatoes approximately 300 ml, Thyme, 300 g white or speckled beans, Bay leaves, Pepper, Vegeta, 1 cube of concentrate, Borscht, Paprika.