A bowl of bean soup with white beans and vegetables.

Bulgarian Bean Soup

Name: Bulgarian Bean Soup
Yield: 6 servings
Ingredients: 800 g Canned beans, 2 × 400 g cans, with their canning liquid; 120 g Onion, finely chopped; 100 g Carrot, finely chopped; 30 ml Cooking oil; 30 g Tomato paste; 1 tbsp Paprika; Dried mint, to taste; Salt, to taste; 700 ml Water

A comforting bean soup with vegetables, tomato and dried mint — simple, hearty and full of familiar home-cooked flavor.

Serves 6

Ingredients

800 gCanned beans, 2 × 400 g cans, with their canning liquid
120 gOnion, finely chopped
100 gCarrot, finely chopped
30 mlCooking oil
30 gTomato paste
1 tbspPaprika
Dried mint, to taste
Salt, to taste
700 mlWater

Equipment

Method

Finely chop the onion and carrot.
Sauté them in the cooking oil until they begin to soften.
Add the paprika briefly without burning it.
Add the tomato paste and stir.
Add the canned beans together with their canning liquid and approximately 700 ml water. The canning liquid contributes body and thickness.
Add dried mint.
Simmer until the vegetables are tender and the flavors have combined.
Season with salt to taste.
Add more water if the soup becomes too thick.

Storage

Refrigerate for up to 4 days.

Suitable for freezing.

Reheat soup thoroughly. Bring soup to a boil when reheating.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.