Mediterranean bean soup

Try this hearty Mediterranean bean soup with potatoes, tomatoes, and hot peppers. Aromatic turmeric, garlic, and sweet paprika add a rich and unique flavor!

Step-by-step recipe

Step 1:

Cover the beans with cold water in a bowl and leave for 10-12 hours, then drain the water and rinse the beans.

Step 2:

Place the beans in a saucepan, add a liter of water, bring to a boil and skim off the scum.

Step 3:

Cook for 5 minutes over medium heat, then drain and rinse the beans.

Step 4:

Pour 1.7 liters of water over the beans, bring to a boil, skim off the scum, cover and simmer for 1 hour over low heat.

Step 5:

Dice the potatoes and add them to the soup, stir, bring to a boil, cover and simmer for 15 minutes over low heat.

Step 6:

Dice the onion, pour vegetable oil into the frying pan and fry the onion for 2 minutes over medium heat.

Step 7:

Cut the carrots into short strips, add to the pan and fry for 3 minutes over medium heat.

Step 8:

Chop the tomatoes, add to the pan and stir.

Step 9:

Add turmeric, paprika, black pepper, crushed garlic, hot pepper.

Step 10:

Stir and simmer for 10 minutes over low heat.

Step 11:

Add the dressing to the pan, stir and bring to a boil.

Step 12:

Add bay leaf, salt to taste and stir.

Step 13:

Cover and simmer for 10 minutes over low heat.

Step 14:

Remove from heat and serve garnished with chopped green onions.

Cooking tips

Soaking beans significantly reduces cooking time and removes harmful substances. Furthermore, soaking beans prevents them from bursting during cooking.

It is better to put soaked beans in the refrigerator - in the warmth they can start to ferment.

Do not overcook the dressing ingredients, otherwise the soup will taste harsh.