Vegan Bulgarian Easy White Bean Soup – easy to make, with simple ingredients and a secret spice, hearty, starchy, filling and satisfying light meal or side soup.

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Bulgarian White Bean Soup


Prep Time: 10 Min

Cook Time: 2 HRS


1 lb dry white beans — Cannellini, Great Northern or any kind of white beans 2 yellow onions — medium 2 tbsp vegetable oil 2 red peppers — medium 1/3 cup tomato puree 2 carrots — medium 6 cups water — or more if needed 1 tsp Vegeta — optional 1 tsp dried mint 1/2 tsp dried thyme 1 tsp summer savory 1 tsp black pepper 1 tsp salt — more to taste parsley — for garnishing

Step 1

 Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup.

Step 2

 Chop one of the onions and leave the other one whole. Chop carrots.

Step 3

Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes.

Step 4

Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender.

Step 5

 Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot.

Step 6

 Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.

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