Slovak Bean Soup
6 servings It may surprise you, but Czech and Slovak’s recipes often include beans, and soups are often the most common ways to serve them. This Slovak bean soup follows basic ingredients common for soups along with a more modern approach to preparation. The result is a delicious, light, and very unique... Read more ... soup that will satisfy everyone. By adding kielbasa and using chicken broth, this soup can also be changed to make any meat lover very happy. By skipping kielbasa and using vegetable broth, you are getting a delicious vegan meal without sacrificing delicious flavor. Read less x saved Tom the Chef Founder September 6, 2024 70 min.12 h1/5 70 min. 12 h 1/5 Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Medium Mixing Bowl (3 – 4 QT)1x Plate1x Large Sauce Pan or Medium Pot (6QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Hand Grater or Garlic Press 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Medium Mixing Bowl (3 – 4 QT) 1x Plate 1x Large Sauce Pan or Medium Pot (6QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Hand Grater or Garlic Press Directions: 1. Soak beans: 1.1. Place into a medium mixing bowl: ½ LB of dried Lima beans ¼ LB of dried kidney beans 7 cups of cold water Thoroughly stir. 1.2. Cover with a plate and let sit in water until partially softened (about 8 hours or preferably overnight). 2. Sauté vegetables: 2.1. Preheat a pot on medium-high heat with 2 TBSP of frying oil and add: 1 onion – finely chopped 1 carrot – shredded Sauté with occasional stirring until glossy (about 3 – 4 minutes). 2.2. Optionally add: 1 LB of Polish kielbasa – sliced Sauté for an additional 2 – 3 minutes with occasional stirring until the kielbasa releases some fat and gets partially seared. 2.3. Then, dust with: 4 TSP of paprika 3 TBSP of all-purpose flour Thoroughly stir together until nicely combined (about 30 seconds to 1 minute). 3. Simmer: 3.1. Add: Soaked beans from step 1 (including water) 4 cups of chicken or vegetable broth 1 TBSP of dried marjoram Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring. 3.2. Lower heat to medium and cook for 30 minutes with occasional stirring. 3.3. Then add: 1 LB of potatoes – diced And cook for an additional 30 minutes. 4. Finishing phase: 4.1. Add: 2 cloves of garlic – grated 1 TSP of salt ½ TSP of ground pepper ¼ LB of wide soup noodles Briefly stir together and cook with occasional stirring until noodles are fully cooked (now without the lid). 4.2. Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes. 4.3. Taste and add salt and/or pepper if needed. 5. Serve with bread of any kind. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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