Ingredients with Measurements:
- 1 pound dried white beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1/2 pound smoked sausage, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the beans and soak them in water overnight.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery and sauté for 5 minutes, until the vegetables are soft.
3. Add the paprika, thyme, bay leaf, salt, and black pepper and stir to combine.
4. Drain the soaked beans and add them to the pot. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 1 1/2 to 2 hours, until the beans are tender.
6. Using an immersion blender, puree about half of the soup to thicken it. Alternatively, you can transfer half of the soup to a blender and puree it, then return it to the pot.
7. Add the sliced smoked sausage and simmer for another 10 minutes, until the sausage is heated through.
8. Stir in the chopped parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 38g
- Protein: 23g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of dried beans instead of white beans.
- You can use any type of sausage instead of smoked sausage.
Variations:
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add chopped potatoes for a heartier soup.
- Add chopped kale or spinach for extra nutrition.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use a good quality smoked sausage for the best flavor.
- If you don't have an immersion blender, you can use a potato masher to thicken the soup.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley, croutons, or a dollop of sour cream.
Pairings:
- Crusty bread or cornbread.
Suggested side dishes:
- Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of it with an immersion blender or blender.
Food safety advice:
- Make sure the beans are cooked thoroughly to avoid food poisoning.
- Store leftover soup in the refrigerator promptly.
Food history:
- Bean soup is a traditional dish in many cultures, including Bosnian cuisine.
Flavor profiles:
- Savory, smoky, and hearty.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Bosnian
Taste: Savory, Tangy, Herbaceous, Comforting, Hearty