Easy White Bean Soup

Name: Easy White Bean Soup
Prep time: 4 h 27 min
Cook time: 2 h
Total time: 6 h 27 min
Yield: 4 servings
Cuisine: Bulgaria
Ingredients: 1 lb cannellini beans; 2 onions; 2 tbsp vegetable oil; 2 red bell pepper; ⅓ cup tomato paste; 2 carrots; 6 cups water; 1 tsp dried mint; ½ tsp thyme; 1 tsp summer savoury; 1 tsp black pepper; 1 tsp salt; Garnish parsley

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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Ingredients

How many people?

− 6 people +

Changed from 4 to 6 people · Back to 4

Main ingredient

1 ½ lb cannellini beans

Fresh & other

3 onions
3 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
½ cup tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
3 carrots
9 cups water
1 ½ tsp summer savoury
Garnish parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

Sauces & oils

3 tbsp vegetable oil

Spices & seasonings (4): dried mint, thyme, black pepper, salt

1 ½ tsp dried mint
¾ tsp thyme Shopping tip: Dried thyme is fine here.
1 ½ tsp black pepper
1 ½ tsp salt

How to make it

Steps in our own plain words.

Place beans in a large pot.
Cover with cold water, soak.
Keep going for at least 4 hours or overnight.
Drain plus rinse, before you use in the soup.
Chop one of the onions.
Leave the other one whole.
Chop carrots.
Heat oil on a big pot over medium heat.
Add the onion and carrots.
Cook for 2 minutes.
Add tomato puree, Vegeta, thyme, mint, summer savory, pepper, salt, head of onion, peppers, water and beans.
Stir.
Bring to a boil.
Reduce to a simmer.
Cook for 2 hours, until the beans are tender.
Remove the peppers and whole onion.
Mash the onion.
Peel peppers and chop.
Return to the pot.
Add more salt and pepper, if needed.
Top with chopped parsley.
Serve.