Monastery style bean soup

Monastery Style Bean Soup Recipe from Bulgaria - Ingredients: Carrots, Celery, Onion, Tomatoes, Peppers, Parsley, Mint, Sunflower Oil, Salt

Region / culture: Bulgaria | Preparation time: 4 hours | Cooking time: 45 minutes | Servings: 4

Introduction

Monastery style bean soup is a hearty and nutritious dish that has been enjoyed for centuries. This simple yet flavorful recipe is a staple in many monastery kitchens, where meals are often prepared with fresh, seasonal ingredients.

History

Monastery style bean soup has its origins in traditional Mediterranean cuisine, where beans are a common ingredient in many dishes. Monasteries have long been known for their simple and wholesome cooking, using ingredients that are readily available and easy to grow.

Ingredients

200 g of white beans
2-3 carrots
0.5 celery
1 onion
1-2 tomatoes
1-2 peppers
1-2 chillies (optional)
parsley
mint
sunflower oil
salt

How to prepare

Soak the beans in cold water for 3 to 4 hours, then drain and pour fresh water.
Boil the beans in an earthenware pot with oil, finely chopped carrots, onion, and celery.
Add the sliced peppers later, and the grated tomatoes and mint when the beans have become tender. Season with salt and boil for another 15 to 20 minutes.
Serve the dish sprinkled with finely chopped parsley.

Variations

Add diced potatoes for a heartier soup.
Use different types of beans such as black beans or chickpeas for a variation in flavor.

Cooking Tips & Tricks

Soaking the beans before cooking helps to reduce cooking time and improve digestibility.

- Using an earthenware pot adds a unique flavor to the soup.

- Adding fresh herbs like parsley and mint at the end of cooking enhances the overall taste of the dish.

Serving Suggestions

Monastery style bean soup can be served as a main dish with crusty bread or a side salad.

Cooking Techniques

Boiling the beans in an earthenware pot helps to infuse the soup with a unique flavor.

- Simmering the soup slowly allows the flavors to meld together.

Ingredient Substitutions

Use olive oil instead of sunflower oil for a different flavor profile.

- Substitute other vegetables such as zucchini or eggplant for a variation in texture.

Make Ahead Tips

Monastery style bean soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the soup in individual bowls garnished with a sprig of fresh parsley for a beautiful presentation.

Pairing Recommendations

Monastery style bean soup pairs well with a crisp white wine or a light salad.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

One serving of monastery style bean soup contains approximately 200 calories.

Carbohydrates

One serving of monastery style bean soup contains approximately 30 grams of carbohydrates.

Fats

One serving of monastery style bean soup contains approximately 5 grams of fats.

Proteins

One serving of monastery style bean soup contains approximately 10 grams of proteins.

Vitamins and minerals

Monastery style bean soup is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe is free from common allergens such as gluten, dairy, and nuts.

Summary

Monastery style bean soup is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and essential vitamins and minerals.

Summary

Monastery style bean soup is a delicious and nutritious dish that is perfect for a cozy meal at home. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Monastery style bean soup. It was many years ago, when I was just a young girl visiting a small monastery tucked away in the hills of Tuscany. The air was crisp and fresh, and the scent of herbs and spices wafted through the air as I wandered through the courtyard.

I had always been fascinated by the art of cooking, and I was eager to learn as much as I could from the monks who lived at the monastery. They were known for their simple yet delicious meals, and I knew I had stumbled upon a treasure trove of culinary knowledge.

As I approached the kitchen, I saw an elderly monk stirring a large pot of beans simmering on the stove. His weathered hands moved with the ease of someone who had spent a lifetime perfecting his craft. Intrigued, I asked him about the recipe he was preparing.

The monk smiled kindly and beckoned me closer. He began to explain the process of making the soup, detailing each step with care and precision. I listened attentively, taking mental notes of the ingredients and techniques he described.

After spending the entire day in the monastery kitchen, I left with a handwritten copy of the recipe for Monastery style bean soup. I was filled with excitement and determination to recreate the dish in my own home.

Over the years, I have made this soup countless times, each time tweaking the recipe to suit my own tastes. I have added my own twist to the traditional dish, incorporating fresh vegetables and herbs from my garden.

One of the key ingredients in the soup is the beans themselves. I remember the monk telling me that the secret to a flavorful bean soup lies in soaking the beans overnight to ensure they are tender and full of flavor. I have followed this advice religiously, and it has never failed me.

Another crucial step in making the soup is the slow cooking process. The monk stressed the importance of allowing the flavors to meld together over a low flame, resulting in a rich and hearty broth that warms the soul.

As I continue to make this soup, I am reminded of that day in the monastery kitchen and the kind monk who shared his knowledge with me. I am grateful for the opportunity to learn from him and carry on the tradition of making Monastery style bean soup.

This recipe has become a staple in my kitchen, especially during the cold winter months when a steaming bowl of soup is just what the doctor ordered. I have shared the recipe with friends and family, passing on the culinary wisdom I acquired from the monastery.

As I sit down to enjoy a bowl of Monastery style bean soup, I am filled with gratitude for the experiences that have shaped my love of cooking. The memories of that day in the monastery will always hold a special place in my heart, and I am thankful for the gift of this timeless recipe.