Romanian Bean Soup
Experience the comforting flavors of Romanian Bean Soup, a hearty and rustic dish brimming with tradition and rich taste. This soul-warming recipe combines tender white beans, smoky pork or bacon, and a medley of vibrant vegetables like carrots, celery, and red bell pepper, all slowly simmered to perfection in a flavorful paprika-spiced broth. Infused with aromatic bay leaves, garlic, and a touch of tomato paste, this classic soup is finished with a sprinkle of fresh dill for a burst of freshness. Perfect for cozy evenings, this nutritious bean soup pairs beautifully with crusty bread or traditional Romanian cornbread. Whether you're exploring Eastern European cuisines or seeking a satisfying, protein-packed meal, this Romanian Bean Soup is sure to delight your taste buds.
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Recipe Information
Ingredients
- 250 grams dried white beans (cannellini or navy)
- 200 grams smoked pork or bacon
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 1 red bell pepper
- 3 garlic cloves
- 2 bay leaf
- 1 liter vegetable or chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon lemon juice (optional, for garnish)
- 2 tablespoons vegetable oil
Instructions
Rinse 250g of dried white beans under cold water and soak them in a bowl of water overnight (8-12 hours). Drain and rinse before cooking.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add 200g of smoked pork or bacon, cut into small pieces, and sauté for 5 minutes until lightly browned. Remove and set aside.
In the same pot, add 1 large chopped onion, 2 diced carrots, 2 diced celery stalks, and 1 chopped red bell pepper. Sauté for 5-7 minutes until the vegetables soften.
Add 3 minced garlic cloves, 1 teaspoon of paprika, and mix well for 1 minute to release the aroma.
Add the soaked and drained beans, 2 bay leaves, and 1 liter of vegetable or chicken stock to the pot. Bring to a boil, then reduce the heat and simmer on low for 60-70 minutes, or until the beans are tender.
Once the beans are cooked, stir in 2 tablespoons of tomato paste and the lightly browned smoked pork or bacon. Let the soup simmer for an additional 15-20 minutes for the flavors to meld together.
Season the soup with 1 teaspoon of salt and 0.5 teaspoon of pepper, adjusting to taste.
Remove the bay leaves and garnish the soup with 2 tablespoons of freshly chopped dill. For optional brightness, drizzle with 1 tablespoon of fresh lemon juice before serving.
Serve hot with crusty bread or traditional Romanian cornbread.
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 9746 mg | 424% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 34.6 g | ||
| Protein | 147.1 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 7515 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
