Bean soup with smoked pork

Bean soup with smoked bacon - A traditional recipe full of flavors and history

Bean soup with smoked bacon is a dish that takes us back in time, evoking pleasant memories and the warmth of a family meal. This recipe is not just a dish, but a tradition passed down from generation to generation. Beans, a staple ingredient in our cuisine, are valued not only for their taste but also for their nutritional benefits. Together with smoked bacon, this soup becomes a true feast.

Preparation time: 15 minutes
Cooking time: 1 hour
Total time: 1 hour and 15 minutes
Servings: 6-8

Ingredients:
- 500 g dried beans
- 3 medium carrots
- 3 small parsley roots
- 1 parsnip
- 3-4 small onions
- 300 g smoked bacon
- 200 g spicy smoked sausages (to taste)
- 500 ml tomato paste
- 3 beef stock cubes (Knorr or Maggi)
- Salt, to taste
- Pepper, to taste
- 2-3 bay leaves
- 1 bunch of fresh parsley
- Thyme, to taste

Step-by-step preparation:

1. Preparing the beans: Rinse the dried beans well under cold running water. Soak them for about 3 hours. This step is essential as it helps reduce cooking time and improves digestibility.

2. Initial boiling of the beans: After soaking, place the beans in a pot with water and bring to a boil. Boil for 5 minutes, then discard the water. This method helps eliminate substances that can cause gastric discomfort.

3. Adding the ingredients: In the same pot, add the boiled beans, peeled onions (whole for easier removal later), chopped roots, diced bacon, sausages, and enough water to cover the ingredients by about an inch.

4. Seasoning the soup: When the water starts to boil, add the beef stock cubes, salt, pepper, and bay leaves. Stir well and let it simmer on low heat for 30-40 minutes.

5. Finishing the dish: Once the beans are almost cooked, add the tomato paste. If the soup has reduced too much, you can add a little water to achieve the desired consistency. Let it simmer for another 10 minutes.

6. Adjusting the taste: Taste the soup to check if the beans and roots are cooked. If they are ready, add thyme and finely chopped parsley. Let it cook for another minute to blend the flavors.

7. Serving: You can choose to remove the whole onion before serving, but if you prefer, you can leave it in the soup for extra flavor. Serve the soup hot, with sour cream, red onion, or chili pepper, and of course, with a slice of fresh bread on the side.

Practical tips:
- If you don’t have smoked bacon on hand, you can use smoked ham hock or even fresh pork for a lighter option.
- For a spicy touch, you can add chili pepper during cooking.
- You can replace the sausages with a vegetarian option for a meat-free choice.
- If you want to enhance the flavor, add a few black peppercorns or some coriander seeds during boiling.

Nutritional benefits:
Beans are an excellent source of plant-based protein, fiber, vitamins (especially B and C), and minerals (such as iron and magnesium). They contribute to heart health and help control cholesterol levels. Additionally, bean soup is low in calories, making it an ideal choice for a hearty and healthy meal.

Bean soup with smoked bacon pairs perfectly with a simple green salad or warm polenta, adding extra flavor and nutrients to your meal.

Frequently asked questions:
1. Can I use canned beans? – Although dried beans are recommended for this dish, you can use canned beans to save time. Just make sure to rinse them well before use.
2. How long can the soup be stored? – Bean soup can be stored in the refrigerator for 3-4 days, and the flavor will intensify as it cools.

Now that you have all the necessary information, it's time to put on your apron and enjoy making this delicious soup! I invite you to share the recipe with friends and family to bring the warmth and tradition of this bean soup with smoked bacon to the table. Enjoy!