Ciorbă de fasole boabe, Romanian fasting bean soup

Name: Ciorbă de fasole boabe, Romanian fasting bean soup
Ingredients: 1 medium onion (150 g); 1 medium carrot (100 g); 1 red pepper (150 g); 2 celery stalks (80 g); 1 hot pepper (10 g); 2 green bean pods (20 g); 50 ml oil; 3000 ml water; 1 teaspoon salt; 1 bay leaf; 5 g fresh dill or 1 g dried dill; 5 g fresh thyme or 1 g dried thyme; 500 g fresh shelled beans; 240 ml tomato juice; 15 g fresh parsley

Soups - Ciorbă de fasole boabe, Romanian fasting bean soup by Lia B. - Recipia

Romanian fasting bean soup is served hot at lunch, with tomato juice and vegetables; fresh beans take about an hour to cook. The carrots and beans soften, and fresh beans cook faster than dried ones. I used fresh beans while they were still available; I rarely stir, so they don’t get crushed. Prep: 20 minutes. Cook: 67 minutes. Total time: 87 minutes. Servings: 4. About 250 kcal and 9 g protein per serving.

Ingredients

1 medium onion (150 g)
1 medium carrot (100 g)
1 red pepper (150 g)
2 celery stalks (80 g)
1 hot pepper (10 g)
2 green bean pods (20 g)
50 ml oil
3000 ml water
1 teaspoon salt
1 bay leaf
5 g fresh dill or 1 g dried dill
5 g fresh thyme or 1 g dried thyme
500 g fresh shelled beans
240 ml tomato juice
15 g fresh parsley

Preparation

1. Peel and wash the vegetables. Chop the onion, carrot, red pepper, hot pepper and celery stalks. Cut the green bean pods into pieces. 2. Heat the oil in a pot and sauté the vegetables for 5 minutes, until softened. 3. Add the water, shelled beans, green bean pods, salt, bay leaf, dill and thyme. Bring to a boil, then simmer for 60 minutes, until the beans and carrot are tender. 4. Pour in the tomato juice and boil for 2 more minutes, just until it comes to a boil. Wash and chop the parsley, then sprinkle it over the soup to serve.

Notes

Keep covered in the fridge for up to 3 days; when reheating, thin with a little water if it has thickened. For a milder heat, remove the hot pepper; the soup is still suitable for fasting. I serve it with red onion or radishes, much as I would alongside a vegetable soup. Choose fresh beans that are plump and smooth, not wrinkled. The step I don’t rush is sautéing: I let the onion soften without browning.