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Dried bean soup


I washed the beans and soaked them overnight in cold water. The next day, I changed her water and let it boil.

In another pot, I put the ribs, to boil, in 1.5 liters of water and, when it was almost ready, I added the beans, the vegetables cleaned and finely chopped, including the onion, also chopped. I added more water and left everything on the fire, to boil slowly, for about two hours. I prepared a rancid separately, from two tablespoons of oil, two tablespoons of flour, I fried it a little, I quenched it with tomato paste and a little juice from the soup (soup?) And I turned it over the stew. of beans, to thicken it a little.

That's how I like it. You can avoid the wanderer if you don't like him.

Finally, I added the sausages, cut into slices, seasoned the taste with a pinch of salt and vinegar, sprinkled the spices, respectively tarragon and marjoram, and allowed the fragrant ensemble of goodies a few boils.

I was very pleased with the result. A miracle soup, enjoyed slowly, with fresh bread and onions -


Searched words "dried-bean-soup"

The beans are soaked in the evening and the water is changed. The vegetables are cleaned and cut into small pieces. Wash the vegetables and cut them into small pieces.

The beans are washed and scalded and then boiled. Drizzle a little oil and cook until the beans are half cooked. Between

The beans are picked, washed, left to soak for a few hours, after which they will be scalded, changing the water two or three times.

We clean the green onion, cut it into slices, clean the dried onion and chop it finely. We clean the kapia pepper from the back, the seeds, we make it

Wash the beans, pick, and leave in the evening until the 2nd day in cold water. On the 2nd day, change the water to the beans and bring to the boil.

Put the canned beans in a strainer, put them under a stream of cold water and drain. Peel a squash, grate it and chop it

I used 3 kinds of beans: white, variegated and red. It is important to be about the same size and to soak in

The beans are washed and left to soak in warm water for at least 3 hours (or overnight if older). Chop all the ingredients

I chose the dried beans and put them in water with baking soda, to hydrate them, overnight. I put the mice in warm water

Choose the beans, wash and boil with cold water. When it boils, change the water with a warm one, prepared in advance. it

The beans are soaked in the evening to boil more easily. In a saucepan with hot water put the beans to boil, meanwhile

The chosen beans are washed and soaked from the eve in cold water. The next day it is boiled in another cold water. When it first boils,

Between March 14 and April 30, Easter Lent takes place, the longest fast in the Christian-Orthodox calendar. There are a total of 48 days of fasting, so you may find that it is not an easy task for anyone.

[Discover also the therapeutic benefits of the fasting diet] On November 15, Christmas Lent begins, the second most important after Lent. There are 40 days in which those who fast can only consume

Beans are the traditional food of December 1, Romania's National Day. It cooks easily and the whole Romanian prepares it during this period, not only for good taste, but especially because it is a consistent food and


Bean Soup and Peasant Ribs

Put the beans to soak in a bowl of water the night before (Carefully choose the beans and wash them).

Put the beans to boil in salted water, after about 40 minutes change the water and boil again in a new water. Meanwhile, finely chop the carrot, celery, onion and bell pepper. Let it boil. Check if the grains are cooked and gather the peels with a wooden spoon. We cut the peasant ribs into pieces and add them to the pot, taking care to gather the foam that the meat will form on the surface of the soup (in photo 2 you can see the foam in question).

Add the chopped vegetables, a tablespoon of olive oil and continue to boil over low heat. Season to taste with salt, pepper and Sanovita dried vegetable mixture. When all the vegetables have boiled and our soup has dropped, take it off the heat and add the freshly chopped dill and tarragon (fresh or dried).
The soup is served with chopped red onions, sprinkled with salt and sprinkled with vinegar.


  • 2 tablespoons avocado oil
  • 1 chopped white onion
  • 3 carrots, chopped
  • 3 chopped celery stalks
  • 3 cloves of garlic, finely chopped
  • 1 tablespoon sage leaves
  • & # 189 cup fresh parsley
  • 1 red tomato, cut into cubes
  • 1 zucchini, chopped
  • 1 yellow zucchini, cut
  • 1 & # 189 cup purple cabbage, sliced
  • 1 & # 189 cup lacinato kale
  • two cans of 15.5 ounce cannellini beans, pancakes
  • 6 cups vegetable broth or chicken broth
  • Salt and pepper to taste
  • Goat's edge topping mat (optional)
  1. Add avocado oil to the bottom of a bowl and fry the carrots, onion, celery, garlic and zucchini over medium heat.
  2. Add the broth.
  3. Add the rest of the ingredients and cook for 30 minutes.
  4. Melt with crushed goat cheese. (Optional)

When the cold weather hits, few tables have reached the mark as soups do. Simple and delicious, they warm you right down to the bone. You don't have to spend hours letting them feel - in fact, you can make a healthy and tasty soup in less than an hour. Enter my Tuscan white bean soup.

This soup, inspired by cooking in the Tuscan region of Italy, comes together in just 45 minutes. & # 206n according to Italian style cooking & # 238nMediterranean diet, this soup full of white beans is loaded with fresh, colorful vegetables such as zucchini, carrots, kale, zucchini and cabbage and are accompanied by & # 238 healthy fats.

Two boxes without BPAcannellini beans, also known as white beans, & # 238 means that this Tuscan soup is full of fiber and protein, even without meat. That's right, this soup is vegetarian. And, of course, you could still eat it as a taste, with all the veggie goodness inside, it is best enjoyed as a main food.

So what are we waiting for? Let's cook.

We'll start by adding avocado oil to the bottom of a bowl. Add avocado oil and pan fry the carrots, onion, celery, garlic and zucchini over medium heat.

This heart-healthy oil is fantastic for cooking because it has a high smoke point, so the nutrients are retained even at high temperatures.

I also especially like it celery rich in benefits & # 238n this Tuscan white bean soup. Add a little crunchy and a distinct, low-calorie flavor. Did you know that celery is also bundled with vitamin K and can inflammation decrease? These stems are strong!

Then add the broth. If you are a vegetarian or vegan, opt for a vegetable broth. If not, I highly suggest you try itChicken broth recipe & # 238n this bean soup. It is fantastic for your digestive system and one of my favorite healing foods. Using a broth bought from the store is also good if you are short on time!

Then add the rest of the ingredients and let them boil for half an hour. This time will allow cabbage and kale to soften.

After 30 minutes, turn off the heat and add the Tuscan white bean soup with grated raw sheep or goat cheese. This is why I like the Mediterranean diet allows small indulgences that are good for you, like fresh cheeses.

That's all there is to this bean soup. Throw in a bowl and serve.


Searched words "dried-bean-soup"

The beans are soaked in the evening and the water is changed. The vegetables are cleaned and cut into small pieces. Wash the vegetables and cut them into small pieces.

The beans are washed and scalded and then boiled. Drizzle a little oil and cook until the beans are half cooked. Between

The beans are picked, washed, left to soak for a few hours, after which they will be scalded, changing the water two or three times.

We clean the green onion, cut it into slices, clean the dried onion and chop it finely. We clean the kapia pepper from the back, the seeds, we make it

Wash the beans, pick, and leave in the evening until the 2nd day in cold water. On the 2nd day, change the water to the beans and bring to the boil.

Put the canned beans in a strainer, put them under a stream of cold water and drain. Peel a squash, grate it and chop it

I used 3 kinds of beans: white, variegated and red. It is important to be about the same size and soak in

The beans are washed and left to soak in warm water for at least 3 hours (or overnight if older). Chop all the ingredients

I chose the dried beans and put them in water with baking soda, to hydrate them, overnight. I put the mice in warm water

Choose the beans, wash and boil with cold water. When it boils, change the water with a warm one, prepared in advance. it

The beans are soaked in the evening to boil more easily. In a saucepan with hot water put the beans to boil, meanwhile

The chosen beans are washed and soaked from the eve in cold water. The next day it is boiled in another cold water. When it first boils,

Between March 14 and April 30, Easter Lent takes place, the longest fast in the Christian-Orthodox calendar. There are a total of 48 days of fasting, so you may find that it is not an easy task for anyone.

[Discover also the therapeutic benefits of the fasting diet] On November 15, Christmas Lent begins, the second most important after Lent. There are 40 days in which those who fast can only consume

Beans are the traditional food of December 1, Romania's National Day. It cooks easily and the whole Romanian prepares it during this period, not only for good taste, but especially because it is a consistent food and


Searched words "dried-bean-soup"

The beans are soaked in the evening and the water is changed. The vegetables are cleaned and cut into small pieces. Wash the vegetables and chop finely.

The beans are washed and scalded and then boiled. Drizzle a little oil and cook until the beans are half cooked. Between

The beans are picked, washed, left to soak for a few hours, after which they will be scalded, changing the water two or three times.

We clean the green onion, cut it into slices, clean the dried onion and chop it finely. We clean the kapia pepper from the back, the seeds, we make it

Wash the beans, pick, and leave in the evening until the 2nd day in cold water. On the 2nd day, change the water to the beans and bring to the boil.

Put the canned beans in a strainer, put them under a stream of cold water and drain. Peel a squash, grate it and chop it

I used 3 kinds of beans: white, variegated and red. It is important to be about the same size and soak in

The beans are washed and left to soak in warm water for at least 3 hours (or overnight if older). Chop all the ingredients

I chose the dried beans and put them in water with baking soda, to hydrate them, overnight. I put the mice in warm water

Choose the beans, wash and boil with cold water. When it boils, change the water with a warm one, prepared in advance. it

The beans are soaked in the evening to boil more easily. In a saucepan with hot water put the beans to boil, meanwhile

The chosen beans are washed and soaked from the eve in cold water. The next day it is boiled in another cold water. When it first boils,

Between March 14 and April 30, Easter Lent takes place, the longest fast in the Christian-Orthodox calendar. There are a total of 48 days of fasting, so you may find that it is not an easy task for anyone.

[Discover also the therapeutic benefits of the fasting diet] On November 15, Christmas Lent begins, the second most important after Lent. There are 40 days in which those who fast can only consume

Beans are the traditional food of December 1, Romania's National Day. It cooks easily and the whole Romanian prepares it during this period, not only for good taste, but especially because it is a consistent food and


Dried red bean soup & # 8211 Fasting recipe

This Dried Red Bean Soup Recipe & # 8211 Lent Recipe is suitable for both fasting days and vegetarians.

When it comes to dried beans, I can say that my father and grandmother made the best beans, no matter what kind, soup, stew or rubbed beans.

I remember that in our house, when beans were made, they had to take the big pot out of the pantry, one of about 15 liters :))) It was so funny, that every time I saw that red glazed pot, I knew what it follows.

Grandma comes from the Cluj area, from a mountain area with several villages belonging to a commune, each village had a nickname, although I could not find out why they had this nickname, I deduced that it was food and I hope you are not wrong. Tomatoes, haystacks, hilibari, and all these nicknames are still used today.

This fasting dried red bean soup was served with fish fillets (hot peppers) and was one of my favorites, from only a few simple and mundane ingredients, cooked slowly on the stove, the best bean soup came out.

Today I added some spices and replaced the celery root with the celery stalks (celery) and what came out pleased 6 people, not really hungry.

Stay together for the list of ingredients, but also the simple way of preparation.

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Or on the Facebook page, click on the photo.

Dried Bean Soup Ingredients & # 8211

  • 250 g red beans (dried)
  • 150 g carrots
  • 100 g parsnips
  • A white onion
  • 3-4 cloves of garlic
  • 50 ml vegetable oil
  • 2 celery stalks
  • 1 medium potato
  • 200 g diced tomatoes in broth
  • 1 teaspoon chilli flakes (Optional)
  • Taste vinegar on hot peppers (if you have)
  • Salt and pepper to taste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • A few thyme leaves

Method of preparation:

Wash the beans well and let them soak overnight, at room temperature.

The next day we wash it again and boil it in cold water in a large pot with a minimum of 3 times its volume. Depending on the type of beans will boil between 1 and 2-3 hours. Mine boiled in almost 3 hours. If the water from the beans decreases, without the gift, and maybe we fill it with hot water, not from the tap, but one that has the temperature as close as possible to the one in which the beans are. This will not allow the beans to harden.

While the beans are boiling, we take care of the rest of the ingredients. We clean the onions, vegetables, garlic and wash them.

We cut the onion and the small garlic, the carrots, the parsnips into larger cubes and we put them to harden on medium heat, for 10 minutes stirring occasionally in them.

Add the diced potatoes, sliced ​​celery stalks and continue to sauté for another 10 minutes until the potatoes are soft.

Put the spices and water, enough to cover them and cook until the potatoes are cooked.

Add the tomatoes to the broth.

Put the beans with the water in which it boiled over the vegetables and cook for another 5-7 minutes on low heat, checking the taste.


A bean soup a little lighter

I somehow developed a small obsession (I'm kidding & # 8230.I think) related to the transformation of Romanian cuisine, especially Transylvanian cuisine, into something easier to digest, something healthier, less dangerous. Don't tell me the story of & # 8222grandfatherâ & # x20AC; & # x2122; It doesn't last today. My grandfather would wake up at 5, feed the horses and then go to work, either in the woods or mowing. Energy consumption was enormous. The input had to be appropriate. We all know about how much physical effort we still have today and what is the quality of the food that most of us eat. It seems natural to me to try to cut out more things that I know for sure are extra (too much fat, too much rancidness, too much frying) just as it seems natural to me to keep the traditional taste as much as possible, the with which I grew up and which every cell in my body knows. I don't know what the first recipe I tried (and managed) to adapt to the 21st century is, I just know that this one, from bean soup, I really like and I think it's a good candidate. Don't be scared, the transformation is neither drastic nor spectacular. It's just an acceptable compromise, if you will.

Flavors: thyme or thyme, whatever you have. Then a little crushed coriander, black pepper and a few grains of salt.

I use canned beans. This means that I reduce the cooking time and I make sure to put less salt in the food because the beans stayed in the salt water.

Do not fry the vegetables (onion, garlic, carrots, parsley) in oil or other fat, put them in a pot with two or three tablespoons of water and keep them on the fire until they penetrate.

I use smoked but skinless ciolan. And ribs, for taste. I harvest excess fat from both ribs and stalks.

I put the meat over the vegetables, mix well and after five or six minutes I cover with water (actually, I almost fill the pot).

I let it boil until the meat penetrates but I periodically harvest the fat from the surface. Boiled fat makes digestion difficult and many problems arise from this.

I put the beans and prepare for the end.

I make a thickening but not of three tablespoons of flour and a bowl of cream plus three egg yolks. I limit myself to three tablespoons of sour cream, one of sweet cream, one egg yolk and one teaspoon of starch. Mix them well, season with soup from the pot and pour the mixture into the soup. Let simmer for three minutes on low heat.

If I want more, I always have cream. A hot pepper from this movie.

That's about it for today. Stay healthy.


Bean Soup and Peasant Ribs

Put the beans to soak in a bowl of water the night before (Carefully choose the beans and wash them).

Put the beans to boil in salted water, after about 40 minutes change the water and boil again in a new water. Meanwhile, finely chop the carrot, celery, onion and bell pepper. Let it boil. Check if the grains are cooked and gather the peels with a wooden spoon. We cut the peasant ribs into pieces and add them to the pot, taking care to gather the foam that the meat will form on the surface of the soup (in photo 2 you can see the foam in question).

Add the chopped vegetables, a tablespoon of olive oil and continue to boil over low heat. Season to taste with salt, pepper and Sanovita dried vegetable mixture. When all the vegetables have boiled and our soup has dropped, take it off the heat and add the freshly chopped dill and tarragon (fresh or dried).
The soup is served with chopped red onions, sprinkled with salt and sprinkled with vinegar.


-500 gr white beans
-1 carrot
-1 medium celery
-1 parsnip
-1 onion
-3 tablespoons oil
-3 tablespoons tomato paste
-1 smaller onion for hardening
-salt, thyme
-3-4 cloves of garlic

Wash the beans and let them soak in warm water. Cut the carrot, celery, parsnip and diced onion.
Put a pot of boiling water. When it starts to boil, add the chopped vegetables and beans. Add thyme. If you want, you can add 1 tablespoon of tomato paste during cooking.
Leave it to boil until the beans soften well. Drain and pass through a mincer, robot or blender. I passed it to the robot. That was the request, bean paste. Put 2 tablespoons of oil and a small onion in a saucepan. It cooks until it becomes glassy.
Add the beans over the onion and let it boil for a while. If it is too thick, thin it with a little more juice. Peel a squash, grate it and squeeze the juice. When we stop the beans, we add the garlic. This way it will have a more special aroma. It can be served with onion cut into scales and seasoned with tomato paste.

Try this video recipe too


Bean soup

Ingredients needed for bean soup:

  • 300 g medium-sized beans
  • 3 l apa
  • 1 l bag
  • a carrot
  • a parsley
  • 1 dried onion
  • 2-3 green onions if it is their season
  • chopped greens
  • lovage
  • 2-3 tomatoes or a tablespoon of broth
  • salt
  • pepper

How to prepare bean soup:

The beans are soaked in water at room temperature in the evening. The next day it is left to boil for a while, then the water is changed (some already prefer hot water, others do not), and it is left to boil, and the water is changed again, a total of 3-4 times. This operation softens the beans and detoxifies them, thus making them more bearable for the stomach. Finally, put the beans in 3 liters of boiling water.

Onions, carrots and parsley are cleaned, washed and grated or finely chopped, as for any soup. If you want more flavor, you can fry all the vegetables in a little oil, then add them to the bean pot and cook for about 30-40 minutes. Then pour the boron (which can be boiled beforehand), or each sour soup with what he has and what he knows from home. Let it boil for another 10 minutes, put the diced tomatoes or the tomato broth, add salt and pepper, and let it boil for a few more minutes. Add the larch and finely chopped greens and turn off the heat from the stove.

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