Smoky Bean Soup

Ingredients

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 4 slices bacon, diced 4 slices bacon, diced
• 1 smoked ham hock 1 smoked ham hock
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon sweet paprika 1 teaspoon sweet paprika
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 6 cups (1.4L) chicken or vegetable broth 6 cups (1.4L) chicken or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
3. 3.
   In the same pot, add the smoked ham hock and cook for a few minutes until browned.
4. 4.
   Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables are tender.
5. 5.
   Stir in the tomato paste, sweet paprika, bay leaves, and dried thyme. Cook for another minute to release the flavors.
6. 6.
   Add the soaked white beans, crispy bacon, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.
7. 7.
   Remove the ham hock from the pot and shred the meat. Discard the bone and return the shredded meat to the soup.
8. 8.
   Stir in the lemon juice and season with salt and pepper to taste.
9. 9.
   Serve the Smoky Bean Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Bacon — Choose a good quality bacon with a nice balance of fat and meat. It will add depth of flavor to the soup.
• Smoked ham hock — Look for a smoked ham hock with a rich smoky aroma. It will infuse the soup with a delicious smoky flavor.

Tips & Tricks

• Soaking the white beans overnight helps to reduce the cooking time and ensures they cook evenly.
• For a thicker soup, mash some of the cooked beans with a fork or blend a portion of the soup using an immersion blender.
• Adjust the tanginess of the soup by adding more or less lemon juice according to your preference.
• Serve the Smoky Bean Soup with a dollop of sour cream for added creaminess and tanginess.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Smoky Bean Soup hot in individual bowls. Accompany it with a slice of crusty bread or cornbread for a complete and satisfying meal.

Presentation advice

Garnish the Smoky Bean Soup with a sprinkle of fresh parsley on top. The vibrant green color will add a pop of freshness to the dish. Serve it in rustic bowls to enhance the traditional feel of the Romanian cuisine.