bean soup
Description
Perfect for lunch. Beans are an excellent meat substitute, providing a pleasant flavor and rich broth, which is why they are often used in borscht instead of meat, especially by vegans. You can use not only white beans, but also colored or canned beans from a can. Bean dishes are rich in protein and fiber, which is why beans are often used as a meat replacement. Serve the soup hot.
Instructions
- 1
Step 1
1. Soak the beans in cold water overnight, then drain the water before cooking. Cut the bacon into pieces, peel the carrots and onions and dice them, wash the celery and cut it into cubes. Heat a heavy-bottomed pot and add the bacon, frying it for a few minutes.
- 2
Step 2
2. Add carrots, celery, and onion to the bacon, reduce the heat, and cook for about 15 minutes. Add garlic pressed through a garlic press and cook for a couple of minutes.
- 3
Step 3
3. Add beans, bay leaf, and finely chopped thyme to the vegetables in the pot.
- 4
Step 4
4. Pour broth over all the contents, bring to a boil and simmer over low heat for about 1 hour.
- 5
Step 5
5. 10 minutes before the end of cooking, add tomato paste and paprika, and remove the bay leaf.
- 6
Step 6
6. Use an immersion blender to pulse a few times to break down the contents—if you'd like to leave some chunky pieces, or blend until completely smooth to turn the soup into a purée, then season with salt.
- 7
Step 7
7. Ladle the soup into bowls, garnish with finely chopped parsley and bacon.