Caucasian-style Bean Soup

Ingredients

In this Caucasian adaptation, we have incorporated ingredients and spices commonly found in Caucasian cuisine. The original Kongnamul guk typically uses soybean sprouts as the main ingredient, but we have replaced them with a variety of beans such as kidney beans, white beans, and chickpeas. Additionally, we have added aromatic spices like cumin and coriander to enhance the flavors and give it a Caucasian twist. We alse have the original recipe for Kongnamul guk, so you can check it out.

• 1 cup (200g) kidney beans, soaked overnight 1 cup (200g) kidney beans, soaked overnight
• 1 cup (200g) white beans, soaked overnight 1 cup (200g) white beans, soaked overnight
• 1 cup (200g) chickpeas, soaked overnight 1 cup (200g) chickpeas, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 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): 8g, 1g
• Carbohydrates (total, sugars): 58g, 8g
• Protein: 17g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked kidney beans, white beans, and chickpeas.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the diced carrots and celery to the pot, and cook for a few minutes until slightly softened.
4. 4.
   Stir in the cumin powder and coriander powder, and cook for another minute to toast the spices.
5. 5.
   Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Discard any discolored or damaged beans before cooking.
• Cumin and coriander — Toasting the spices in the pot before adding the beans and broth enhances their flavors and aromas.

Tips & Tricks

• For a creamier soup, blend a portion of the cooked beans and vegetables before serving.
• Add a squeeze of lemon juice or a dollop of yogurt for a tangy twist.
• Customize the soup by adding other vegetables like potatoes or zucchini.
• Serve with crusty bread or a side of rice for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Caucasian-style bean soup hot in individual bowls. Garnish each serving with a sprinkle of fresh parsley for added freshness and color. Accompany the soup with a side of crusty bread or a simple green salad.

Presentation advice

To enhance the presentation, ladle the soup into bowls and arrange a few whole beans and vegetable pieces on top. Drizzle a little olive oil over the soup and garnish with a sprig of fresh parsley. Serve the soup with a rustic bread basket on the side for a visually appealing presentation.