This is a family recipe that my grandma makes for me. It is a traditional Bulgarian recipe that she learned from my great-grandmother. I like that it is simple and delicious. It uses ingredients that we usually have in the kitchen. And it smells good when it is cooking, for me this is my favorite soup.
Ingredients
- ½ pound dry cannellini beans or 38 ounces canned beans
- 2 carrots, sliced
- 2 celery ribs, sliced
- 1 medium potato, cubed
- 4 garlic cloves
- 2 medium tomatoes, cubed
- ½ cup vegetable oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 2 tablespoons flat leaf parsley, chopped
Preparation
Soak the dry beans overnight water in a covered bowl. If you’re using canned beans, rinse and drain them before using, no need to soak overnight.
Heat the oil in a large pot. Add the carrots, celery, potato, and garlic. Add the tomatoes after a few minutes so they don’t overcook. Season with salt and paprika. Sauté the vegetables on low heat until they are soft. Add the beans and add enough warm water to completely cover the contents of the pot. Cover and simmer. If you’ve used canned beans, simmer for 15 minutes, maintaining a slow boil. If you’ve used dry beans, simmer for about one hour until beans are soft.
Stir in the parsley and serve.
