Cream of Dried Bean Soup

Cream of Dried Bean Soup Recipe from Romania

Region / culture: Romania | Preparation time: overnight | Cooking time: 1 hour | Servings: 6

Introduction

Cream of Dried Bean Soup is a hearty and nutritious dish that is perfect for a cold winter day. This soup is made with dried beans, vegetables, and seasonings, creating a rich and flavorful dish that is sure to warm you up from the inside out.

History

Dried bean soups have been a staple in many cultures for centuries. Beans are a versatile and affordable ingredient that can be easily stored for long periods of time, making them a popular choice for soups and stews. Cream of Dried Bean Soup is a classic recipe that has been passed down through generations, with each family adding their own unique twist to the dish.

Ingredients

3 qt / 3 liters water
0.5 lb / 250 g dried beans
1 carrot
1 parsley root
1 onion
1 tbsp butter or oil
chopped parsley
salt
cubed toasted bread

How to prepare

Pick over and wash the beans, then pre-soak them in tepid water overnight.
Drain the water and place the beans in a pot with fresh tepid water.
Bring the water to a boil and let it cook for a minute or two, then discard the water.
Repeat this process three times.
During the last time, add the onion, carrot, and parsley root to the pot along with the beans.
Cover the pot and let it simmer over low heat.
Once the beans are tender, remove the carrot and parsley root, then strain the beans along with the onion.
Thin the soup with a little of the strained liquid.
Place the soup back on the stove and add a tablespoon of butter or oil and some salt.
Bring the soup to a boil again, then add the chopped parsley.

Variations

Add diced ham or bacon for a smoky flavor.
Stir in some chopped tomatoes or bell peppers for a pop of color.
Blend the soup for a smoother texture, or leave it chunky for a heartier dish.

Cooking Tips & Tricks

Soaking the beans overnight helps to soften them and reduce cooking time.

- Discarding the water during the initial boiling process helps to remove any impurities from the beans.

- Adding a tablespoon of oil or butter at the end of cooking helps to enhance the flavor and richness of the soup.

- Adjust the seasoning to taste, adding more salt or herbs as needed.

Serving Suggestions

Serve Cream of Dried Bean Soup hot, garnished with cubed toasted bread and a sprinkle of chopped parsley. Pair with a side salad or crusty bread for a complete meal.

Cooking Techniques

Simmering the soup over low heat helps to develop the flavors and soften the beans.

- Straining the beans and vegetables before adding them back to the soup creates a smoother consistency.

Ingredient Substitutions

Use different types of dried beans, such as navy beans or black beans, for a variation in flavor and texture.

- Substitute the parsley root with celery or parsnips for a different taste.

Make Ahead Tips

Cream of Dried Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve Cream of Dried Bean Soup in individual bowls, garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Add a side of crusty bread for dipping.

Pairing Recommendations

Pair Cream of Dried Bean Soup with a crisp green salad or a side of roasted vegetables for a well-rounded meal. Serve with a glass of white wine or sparkling water.

Storage and Reheating Instructions

Store any leftover Cream of Dried Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Cream of Dried Bean Soup contains approximately 200 calories.

Carbohydrates

Each serving of Cream of Dried Bean Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Cream of Dried Bean Soup contains approximately 5 grams of fats.

Proteins

Each serving of Cream of Dried Bean Soup contains approximately 10 grams of proteins.

Vitamins and minerals

Cream of Dried Bean Soup is a good source of vitamins and minerals, including iron, potassium, and vitamin C.

Alergens

Cream of Dried Bean Soup may contain allergens such as gluten (from the bread) and soy (from the oil).

Summary

Cream of Dried Bean Soup is a nutritious and filling dish that is high in carbohydrates, proteins, and essential vitamins and minerals. It is a healthy option for a comforting meal.

Summary

Cream of Dried Bean Soup is a comforting and nutritious dish that is perfect for a cozy night in. This hearty soup is packed with protein, fiber, and essential vitamins and minerals, making it a healthy option for a satisfying meal. Enjoy this classic recipe with your family and friends for a delicious and warming experience.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cream of Dried Bean Soup. It was a cold winter day, and I had just finished baking a batch of hearty bread when my friend Margaret stopped by for a visit. As we sipped on our tea and caught up on news from the neighborhood, Margaret mentioned that her mother had recently shared a new recipe for a creamy bean soup that was perfect for warming up on chilly days.

Margaret's mother had learned the recipe from a friend who had traveled to Europe and brought back a love for hearty and comforting dishes. Intrigued by the idea of a creamy bean soup, I asked Margaret if she could share the recipe with me. She gladly agreed and promised to bring over a copy the next time she visited.

A few days later, Margaret knocked on my door with a handwritten recipe card in hand. The neatly scrawled instructions and list of ingredients looked simple enough, but I could tell that this soup would require some time and patience to make. Undeterred, I rolled up my sleeves and set to work gathering the necessary ingredients.

The key to this recipe was the dried beans. Margaret's mother had stressed the importance of soaking the beans overnight to ensure they were tender and ready for cooking. As I measured out the beans and placed them in a large pot of water to soak, I couldn't help but feel a sense of anticipation for how this soup would turn out.

The next morning, I drained the soaked beans and set them to simmer on the stove with onions, garlic, and a few sprigs of fresh herbs. The aroma that filled my kitchen was heavenly, and I knew this soup was going to be something special.

As the beans slowly cooked and softened, I carefully followed the recipe's instructions, adding in a bit of cream and a pinch of nutmeg to create a velvety, rich texture. The soup simmered for hours, and I couldn't resist sneaking a taste every now and then to check on its progress.

When the soup was finally ready, I ladled out a steaming bowlful and garnished it with a sprinkle of fresh parsley. I took a tentative sip and was immediately transported to a cozy cabin in the woods, surrounded by the comforting warmth of a crackling fireplace.

I knew right then and there that this Cream of Dried Bean Soup would become a staple in my recipe collection. The creamy texture, the hearty flavor of the beans, and the subtle hint of nutmeg all combined to create a dish that was both comforting and satisfying.

Over the years, I have shared this recipe with friends and family, passing on the tradition of making creamy bean soup on cold winter days. Each time I make it, I think back to that first time I saw the recipe and the excitement that washed over me, knowing that I had discovered a new favorite dish.

As I sit here enjoying a bowl of Cream of Dried Bean Soup on a chilly evening, I am grateful for the friendships and memories that have brought this recipe into my life. And I am reminded once again of the power of good food to nourish both body and soul.