Bean Soup for Lent
I usually make this soup when I'm in the mood for something simple, with basic ingredients and no animal products. I've noticed that if I soak the beans overnight, they cook much better and don't stay hard. I use two types of beans, white and red, for flavor and color. I also like that you can adapt it based on what you have in the fridge.
Quick Info
Total time: about 3 hours (including overnight soaking, but not including the soaking time)
Preparation time: 30 minutes (plus overnight soaking)
Cooking time: about 2 hours
Servings: 6-8
Difficulty: easy
Recipe type: lent soup, fasting food
Ingredients
250 g white beans
250 g red beans
1 large parsnip
1 large parsley root
1 medium celery root
2 carrots
1 red bell pepper
2 red onions
1 potato
2 teaspoons baking soda
2 teaspoons sugar
2 bay leaves
dried thyme (preferably Romanian)
celery leaves
fresh dill
fresh lovage
plum juice or borscht (for souring)
tomato paste or purée
whole peppercorns
Preparation Method
1. In the evening, soak the beans (white and red separately) in cold water. The next day, drain and rinse them well.
2. Boil the white and red beans separately in two pots, each in hot water. Add a teaspoon of baking soda, a potato cut into pieces, and a teaspoon of sugar to each pot.
3. Let them boil for about an hour. After that, drain the beans and replace the water with more hot water (do not use cold water over hot beans).
4. Bring the beans back to a boil, this time adding spices: bay leaves, a few peppercorns, and a bit of thyme. Continue to boil until the beans are fully cooked. The time may vary, but generally, it takes another 30-40 minutes.
5. Once the beans are cooked, drain them and place them in a larger pot for the soup. Add hot water (enough to cover the beans and allow the vegetables to cook).
6. Meanwhile, chop the onions and grate the carrots, parsley root, parsnip, and celery on a coarse grater. Dice the bell pepper. In a pan, sauté the vegetables in a little oil until they soften and gain flavor.
7. Add the sautéed vegetables to the pot with beans and hot water. Also, add the chopped celery leaves.
8. After about 20 minutes, when the vegetables are almost cooked, take out some of the beans (about a cup), blend them, and return them to the soup. I like it to have a slightly creamy consistency, but I don't blend too much.
9. Add tomato paste or purée (to taste, 2-3 tablespoons should be enough) and let it simmer for a few minutes.
10. Sour the soup with plum juice or borscht after turning off the heat, according to preference. Finally, add chopped dill and lovage.
Why I Make This Recipe Often
This soup is practical and inexpensive. It’s good both hot and cold, filling, and if you have a larger pot, it stays good for the next day. It contains nothing complicated and you can adapt it based on what vegetables you have on hand.
Tips and Variations
Tips
- Don’t skip soaking the beans; otherwise, they will cook slowly.
- Changing the water while boiling reduces digestive discomfort and the heavy taste of beans.
- If you don’t have plums, use borscht, but add it gradually and taste.
- Sautéed vegetables add more flavor, but you can also add them directly if you want a lighter version.
Substitutions
- Red bell pepper can be replaced with green bell pepper if you don’t have it.
- Sugar can be omitted, but it helps balance the flavor.
- If you don’t have all the root vegetables, use what you have on hand.
Variations
- You can make the soup with just one type of bean if you don’t have both varieties.
- For an even heartier version, you can add a handful of rice towards the end of cooking, but it’s not necessary in the classic version.
- If you want no creaminess at all, leave all the beans whole.
Serving Ideas
- It’s good topped with fresh chopped red onion.
- It also pairs well with dark bread or polenta.
- It can be eaten cold in the summer.
Frequently Asked Questions
1. Can I use just one type of bean?
Yes, you can use just one type of bean, just adjust the quantity to 500 g in total.
2. Can I sour it with vinegar instead of borscht or plum juice?
Yes, if you don’t have anything else, but add it gradually to avoid making it too sour.
3. Can I boil the beans without changing the water?
You can, but it may be harder to digest and the taste will be different. I still recommend changing the water.
4. What do I do if the soup is too thick?
Add a little hot water and let it simmer for a few more minutes.
5. Can I freeze the bean soup?
I do not recommend it, as cooked beans and vegetables change texture when thawed.
Nutritional Values
Approximately, one serving of soup (out of 8 servings) has about 180-220 kcal.
Carbohydrates: approximately 35 g/serving (from beans and vegetables)
Proteins: 7-8 g/serving
Fats: 2-3 g/serving (from vegetables and any oil used for sautéing)
These are approximate values and can vary depending on how much water you add and how much oil you use. It is filling, rich in fiber and plant proteins, with low fat content.
Storage and Reheating
It can be stored in the refrigerator for up to 3 days in a covered container. When reheating, add a little water if it has reduced or thickened too much. It’s good the next day, and sometimes even more flavorful after sitting overnight. Freezing is not recommended.
I usually make this soup when I'm in the mood for something simple, with basic ingredients and no animal products. I've noticed that if I soak the beans overnight, they cook much better and don't stay hard. I use two types of beans, white and red, for flavor and color. I also like that you can adapt it based on what you have in the fridge.
Quick Info
Total time: about 3 hours (including overnight soaking, but not including the soaking time)
Preparation time: 30 minutes (plus overnight soaking)
Cooking time: about 2 hours
Servings: 6-8
Difficulty: easy
Recipe type: lent soup, fasting food
Ingredients
250 g white beans
250 g red beans
1 large parsnip
1 large parsley root
1 medium celery root
2 carrots
1 red bell pepper
2 red onions
1 potato
2 teaspoons baking soda
2 teaspoons sugar
2 bay leaves
dried thyme (preferably Romanian)
celery leaves
fresh dill
fresh lovage
plum juice or borscht (for souring)
tomato paste or purée
whole peppercorns
Preparation Method
1. In the evening, soak the beans (white and red separately) in cold water. The next day, drain and rinse them well.
2. Boil the white and red beans separately in two pots, each in hot water. Add a teaspoon of baking soda, a potato cut into pieces, and a teaspoon of sugar to each pot.
3. Let them boil for about an hour. After that, drain the beans and replace the water with more hot water (do not use cold water over hot beans).
4. Bring the beans back to a boil, this time adding spices: bay leaves, a few peppercorns, and a bit of thyme. Continue to boil until the beans are fully cooked. The time may vary, but generally, it takes another 30-40 minutes.
5. Once the beans are cooked, drain them and place them in a larger pot for the soup. Add hot water (enough to cover the beans and allow the vegetables to cook).
6. Meanwhile, chop the onions and grate the carrots, parsley root, parsnip, and celery on a coarse grater. Dice the bell pepper. In a pan, sauté the vegetables in a little oil until they soften and gain flavor.
7. Add the sautéed vegetables to the pot with beans and hot water. Also, add the chopped celery leaves.
8. After about 20 minutes, when the vegetables are almost cooked, take out some of the beans (about a cup), blend them, and return them to the soup. I like it to have a slightly creamy consistency, but I don't blend too much.
9. Add tomato paste or purée (to taste, 2-3 tablespoons should be enough) and let it simmer for a few minutes.
10. Sour the soup with plum juice or borscht after turning off the heat, according to preference. Finally, add chopped dill and lovage.
Why I Make This Recipe Often
This soup is practical and inexpensive. It’s good both hot and cold, filling, and if you have a larger pot, it stays good for the next day. It contains nothing complicated and you can adapt it based on what vegetables you have on hand.
Tips and Variations
Tips
- Don’t skip soaking the beans; otherwise, they will cook slowly.
- Changing the water while boiling reduces digestive discomfort and the heavy taste of beans.
- If you don’t have plums, use borscht, but add it gradually and taste.
- Sautéed vegetables add more flavor, but you can also add them directly if you want a lighter version.
Substitutions
- Red bell pepper can be replaced with green bell pepper if you don’t have it.
- Sugar can be omitted, but it helps balance the flavor.
- If you don’t have all the root vegetables, use what you have on hand.
Variations
- You can make the soup with just one type of bean if you don’t have both varieties.
- For an even heartier version, you can add a handful of rice towards the end of cooking, but it’s not necessary in the classic version.
- If you want no creaminess at all, leave all the beans whole.
Serving Ideas
- It’s good topped with fresh chopped red onion.
- It also pairs well with dark bread or polenta.
- It can be eaten cold in the summer.
Frequently Asked Questions
1. Can I use just one type of bean?
Yes, you can use just one type of bean, just adjust the quantity to 500 g in total.
2. Can I sour it with vinegar instead of borscht or plum juice?
Yes, if you don’t have anything else, but add it gradually to avoid making it too sour.
3. Can I boil the beans without changing the water?
You can, but it may be harder to digest and the taste will be different. I still recommend changing the water.
4. What do I do if the soup is too thick?
Add a little hot water and let it simmer for a few more minutes.
5. Can I freeze the bean soup?
I do not recommend it, as cooked beans and vegetables change texture when thawed.
Nutritional Values
Approximately, one serving of soup (out of 8 servings) has about 180-220 kcal.
Carbohydrates: approximately 35 g/serving (from beans and vegetables)
Proteins: 7-8 g/serving
Fats: 2-3 g/serving (from vegetables and any oil used for sautéing)
These are approximate values and can vary depending on how much water you add and how much oil you use. It is filling, rich in fiber and plant proteins, with low fat content.
Storage and Reheating
It can be stored in the refrigerator for up to 3 days in a covered container. When reheating, add a little water if it has reduced or thickened too much. It’s good the next day, and sometimes even more flavorful after sitting overnight. Freezing is not recommended.