Vegan Bulgarian White Bean Soup

YIELD

TIME

8 servings

2 HRS 10 MINS

Ingredients

– dry white beans — Cannellini, Great Northern or any kind of white beans – yellow onion – vegetable oil – red peppers – tomato puree – carrots – water – Vegeta – dried mint – dried thyme – summer savory – parsley— for garnishing

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.

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

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

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

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

Easy White Bean Soup - Bulgarian recipe, made with dried beans and simple, inexpensive ingredients for a wonderful flavor.

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