← Nouns Cooking · Soup Pot

Ingredients

• 400 g dried white beans, soaked overnight
• 2.5 l Water
• 2 Onion, finely chopped
• 2 Carrot, diced
• 1 celery stick, diced
• 1 red pepper, diced
• 2 Dried chillies (optional)
• 4 tbsp sunflower oil
• 2 tsp sweet paprika
• 2 Tomato, grated
• 1 tsp dried summer savory (chubritsa)
• 1 tsp dried spearmint (dzhodzhen)
• 2 tbsp Parsley, chopped
• Salt

Method

1. Drain the soaked beans, put them in a large pot with the water and bring to a boil. Boil hard for 10 min, skimming off the foam, then simmer for 45 min.
2. Add the onions, carrots, celery, red pepper and dried chillies and simmer for 30–40 min more, until the beans are creamy inside.
3. Warm the oil in a small pan over low heat. Take it off the heat, stir in the paprika for a few seconds, then add the grated tomatoes and cook for 5 min, until thick.
4. Stir the tomato mixture into the soup with the savory, mint and 2 tsp salt and simmer for 10 min so the flavours blend.
5. Taste for salt and serve sprinkled with parsley and a pinch more mint.

Tips

• Paprika scorches in seconds, so always add it to oil off the heat.
• Two drained tins of white beans cut the cooking to about 30 min; add them with the vegetables.

Sources

Written in our own words after cross-checking these recipes:

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