Ingredients with Measurements:
- 1 pound dried white beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked beans.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the carrots and celery and cook for another 5 minutes.
4. Stir in the tomato paste, smoked paprika, thyme, and bay leaf.
5. Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
6. Remove the bay leaf and use an immersion blender to blend the soup until smooth, if desired.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 257
- Fat: 5g
- Carbohydrates: 43g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- White beans can be substituted with navy beans or cannellini beans.
- Vegetable broth can be substituted with chicken broth or water.
Variations:
- Add diced ham or bacon for a meatier version.
- Add chopped kale or spinach for added nutrition.
- Use smoked sausage instead of bacon for a smokier flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender to blend the soup to your desired consistency.
- Serve with crusty bread for a hearty meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
- Sour cream
- Chopped parsley
- Croutons
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer 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:
- Palóc Bean Soup is a traditional Hungarian soup that originated in the Palóc region.
Flavor profiles:
- Smoky, savory, and hearty.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Hungarian
Taste: Savory, Tangy, Herbaceous, Earthy, Smoky