Easy White Bean Soup
A weekend Bulgaria dinner made with beans & lentils. Ready in about 6 hours 27 minutes. Difficulty: more effort.
- 4 hr 27 minPrep (about)
- 2 hrCook (about)
- 6 hr 27 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1 lb cannellini beans
Fresh & other
- 2 onions
- 2 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- ⅓ cup tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 2 carrots
- 6 cups water
- 1 tsp summer savoury
- Garnish parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- 2 tbsp vegetable oil
Spices & seasonings (4): dried mint, thyme, black pepper, salt
- 1 tsp dried mint
- ½ tsp thyme Shopping tip: Dried thyme is fine here.
- 1 tsp black pepper
- 1 tsp salt
How to make it
Steps in our own plain words.
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Place beans in a large pot.
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Cover with cold water, soak.
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Keep going for at least 4 hours or overnight.
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Drain plus rinse, before you use in the soup.
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Chop one of the onions.
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Leave the other one whole.
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Chop carrots.
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Heat oil on a big pot over medium heat.
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Add the onion and carrots.
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Cook for 2 minutes.
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Add tomato puree, Vegeta, thyme, mint, summer savory, pepper, salt, head of onion, peppers, water and beans.
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Stir.
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Bring to a boil.
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Reduce to a simmer.
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Cook for 2 hours, until the beans are tender.
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Remove the peppers and whole onion.
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Mash the onion.
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Peel peppers and chop.
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Return to the pot.
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Add more salt and pepper, if needed.
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Top with chopped parsley.
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Serve.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More vegetarian recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.