If there’s a day for a pot of bubbling and indulgent soup – it’s today!
The heavy rain and strong winds outside create a strong desire for a nutritious and good bowl of soup.
My bean vegetable soup is a wonderful and nutritious bite,
A bite that gives a feeling of a hug from a loved one,
A bite that can be eaten in many variations to fit your home perfectly.
Anyone who comes home to the intoxicating smell of the soup will run straight to the stove to see what’s cooking.
The first time you meet the pot, the excitement will be huge,
Many steam will rise from the bowls of soup and will wash your face with great happiness.
The first bite is the most addictive, it will run through every inch of the body a great feeling of belonging and warmth and will make each and every one feel loved and complete.
This is a soup that’s quick to prepare,
And its cooking time depends only on you,
You can choose to cook it for a short time or a long and prolonged time,
You can taste it in almost all stages of cooking,
Its smell will decorate every corner of the house,
And will make us all more happy and joyful.
It’s a soup of home and good days,
A soup of good news and great love,
A good and old recipe with lots of love.
A wonderful bean vegetable soup just waiting to celebrate your next bite.
Happy and joyful soup days to all of us 🙂
Bean vegetable soup | image: Essy Roz
Bean vegetable soup
Ingredients
Suitable for a family size pot (6-8 servings)
Vegetables of your choice I have:
- 2 medium potatoes
- 1 large white onion
- 2-3 celery stalks (I like to keep the leaves on, you can take them off if you like)
- 2 carrots
- 2 medium zucchini (can be replaced with pumpkin / sweet potato / fennel / kohlrabi)
- 4 tablespoons tomato paste (100g)
- 2-3 tablespoons olive oil
- ¼ teaspoons cinnamon
- 2 crushed garlic cloves or 1 teaspoon of garlic powder
- ¼ teaspoon white pepper
- 1 generous teaspoon of salt
- 800g white beans – I like to use store-bought beans that are ready to cook. If you choose dry white beans, they must be soaked and brewed before adding them to the soup. (you can replace the beans with chickpeas or lentils according to your personal taste)
- A bunch of parsley
- Water
- Lemon
Preparation
In a large and wide pot put the olive oil, onion, potatoes, zucchini and the celery stalks. Sauté for a few minutes, add the salt, chopped celery leaves and carrots and Sauté for a few more minutes. I recommend mixing a little at a time and you can also cover the pot with the lid to speed up the process and keep the vegetable liquids in the pot. After a few minutes of sautéing on high heat, create a tiny hole in the center of the pot between all the vegetables and put the garlic cloves, cinnamon, white pepper and tomato paste in it. First mix them together and then mix them in all the contents of the pot.
Let the entire contents of the pot cook for a few more minutes and add the white beans. Mix again and cover all the contents of the pot with water, try to put water up to the line of the vegetables and not more than that.
Bring the pot to a boil and lower the heat. At this stage cover the pot with the lid and let everything cook at a low boil that creates a slight bubble inside the pot. At this stage it’s important to cover with the lid and stir the pot every 5-7 minutes.
The pot can cook for a long time. If I have time I like to give it a slow and long cooking of two to three hours, it will only benefit the vegetables in the pot. If you choose to cook for a long time, pay attention to the liquids in the pot and check if at some point adding a little more liquid is needed.
The soup can also be cooked for only about 40-50 minutes and it will be ready to serve.
At the end of cooking, add the chopped parsley, squeeze juice from a whole lemon and mix the soup. Cover with the lid and let the soup rest for a few minutes.
Serve with great joy!
A little extra from me:
- You can keep the soup in the fridge in a sealed box for up to 4 days.
- I like to serve this soup with a dollop of sour cream and some lemon juice on top of my plate.
- You can add chicken / turkey necks to the soup. Add them during the stage of Sautéing the potatoes, onions and celery.
- For fans of the genre, you can add a cup of dry pasta of any type you choose in the last 15 minutes of cooking the soup.
- For those who like tomatoes in the soup, you can add 2 diced tomatoes or another 2-3 tablespoons of tomato paste.
- If you like other spices, you can season the soup according to your personal taste.
Bean vegetable soup – steps | image: Essy Roz
Bean vegetable soup – steps | image: Essy Roz
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