Kosovan Bibbelchesbohnesupp

Ingredients

In this adaptation, the original Luxembourgian Bibbelchesbohnesupp is transformed into a Kosovan version by incorporating traditional Kosovan spices and flavors. The original recipe typically uses bacon or ham for added flavor, but in this Kosovan version, we have omitted the meat to make it suitable for vegetarian diets. Additionally, we have added Kosovan herbs and spices such as thyme and paprika to infuse the soup with the distinct flavors of Kosovan cuisine. We alse have the original recipe for Bibbelchesbohnesupp, so you can check it out.

• 2 cups (400g) white beans, soaked overnight 2 cups (400g) white beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
3. 3.
   Add the diced carrots, potatoes, and red bell pepper to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the diced tomatoes, paprika, cumin, and dried thyme. Cook for another minute to allow the flavors to meld.
5. 5.
   Add the soaked white beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 1 hour or until the beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Kosovan Bibbelchesbohnesupp hot, garnished with fresh parsley.

Treat your ingredients with care...

• White beans — Soaking the beans overnight helps to reduce the cooking time and ensures they cook evenly. Rinse the soaked beans before using them in the recipe to remove any impurities.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• If you prefer a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Serve the soup with a dollop of sour cream or yogurt for added creaminess.
• Feel free to customize the vegetables according to your preference. You can add zucchini, celery, or any other vegetables you enjoy.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Kosovan Bibbelchesbohnesupp as a main course with crusty bread on the side. It can also be accompanied by a fresh salad for a complete and balanced meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls, allowing the vibrant colors of the vegetables to shine through.