Emilia’s Bulgarian Bean Soup

When I started my blog I asked some friends for their own soup recipe – either their absolute favourite or one that means something to them. Emilia from Food Notes (@FoodNotesGla) instantly came up trumps with this recipe for Bean Soup, a traditional Bulgarian soup served on Christmas Eve. Emilia explains more about this Bulgarian tradition here.

Although this is served at Christmas, there is no need to wait until then before trying it for yourself. It’s a hearty soup that will heat you up on any cold day. The ingredients are all ones we’re familiar with in Scottish cooking but this combination gives a slightly different twist. Although it looks like a variation on Scotch Broth, it really is a different flavour.

The recipe below is taken directly from Emilia’s blog. Any notes of my own are in brackets.

Bean Soup

Serves 10 (It will definitely serve 10 as one course of a feast but If you’re using it for lunches or dinner, I’d say it would serve 5-6).

Time About an hour, plus overnight soaking

Difficulty Easy

Suitable for Vegetarian diet, Vegan diet, Gluten-free diet

Ingredients

• 1 cup white beans – soaked overnight (I used Cannellini)

• 1 carrot, finely chopped

• 1 onion, finely chopped

• 1 red pepper, finely chopped

• 1 tsp dried mint

• 1 tsp sweet paprika

• 1/2 tsp dried thyme

• 4 tbsp sunflower oil

Method

1. Soak the beans in cold water the night before. When ready to cook, drain the beans wash and put in a large pan filled with water. When the water boils, drain the beans and repeat. This will ensure that the beans are easier to cook.

2. When you have boiled the beans twice, you are ready to start making the soup. Add the beans and a 1.5 litres of water to a large pan. When the beans boil, remove the white foam with a spoon and let the beans boil on low heat. It’s very important that you DO NOT add any salt until the very end of the cooking process.

3. Cook the beans for about an hour until they have softened.* Add the chopped vegetables, dried herbs, spices, oil and salt to taste. Leave to cook for another 10 minutes or so and then remove from the heat.

Serve with a good chuck of bread.

*Scottish soup makers – don’t panic at this stage. I know adding all the flavour and oil at the last minute seems really strange to us, but it does work!

Now the controversial bit!!!!

When I was preparing the beans, I checked with Emilia to make sure I wasn’t going to blend it at the end. I received a very definite NO in reply. Now, anyone who knows me will know that I am a fidget and poke about with things when I don’t really need to. That ‘no’ seemed like a challenge! So, although I know it’s definitely not the Bulgarian thing to do, I went ahead and blended one portion anyway. Forgive me Emilia! It was equally tasty and the texture worked out well.

Enjoy!

Val x