Ingredients with Measurements:
- 1 pound dried white beans
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups chicken or vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the beans and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion, garlic, carrots, celery, and red bell pepper. Cook for 5-7 minutes, until the vegetables are soft.
5. Add the tomato paste, smoked paprika, thyme, and bay leaf. Stir to combine.
6. Add the soaked beans and chicken or vegetable broth to the pot. Bring to a boil.
7. Reduce the heat to low and simmer for 1-2 hours, until the beans are tender.
8. Remove the bay leaf from the pot.
9. Using an immersion blender, blend the soup until it is smooth and creamy. (Optional)
10. Add the red wine vinegar to the pot and stir to combine.
11. Season with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1-2 hours
Temperature:
Simmer on low heat.
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 5g
Carbohydrates: 40g
Protein: 15g
Fiber: 10g
Substitutions for ingredients:
- Dried white beans can be substituted with canned white beans.
- Red bell pepper can be substituted with green bell pepper.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add cooked sausage or bacon to the soup for extra flavor.
- Add chopped kale or spinach to the soup for extra nutrition.
- Use different types of beans, such as kidney beans or black beans.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender to make the soup creamy without having to transfer it to a blender.
- Add more broth or water if the soup is too thick.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream, chopped parsley, croutons, or grated cheese.
Pairings:
Crusty bread, salad, or roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.
Food history:
Bosnian Pot Bean Soup is a traditional dish from Bosnia and Herzegovina. It is a hearty and comforting soup that is often served during the winter months.
Flavor profiles:
The soup has a rich and creamy texture with a smoky and savory flavor from the smoked paprika.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Bosnian
Taste: Savory, Tangy, Hearty, Comforting, Herbaceous