This traditional Bulgarian bean soup is super easy and delicious. You can cook the beans ahead of time and then just put the soup together in 15 min. We suggest to stay away from canned foods (some can have BPA) so this recipe is made with dried beans.
We use frank links in this recipe, but you can omit them making this soup vegan and vegetarian. If you are worried about having gas after eating the soup you can drain the beans after they have cooked and change the water. My family is not afraid of gas so we keep the soup taste with the original water. It is much more tasty that way. This soup is a great source of fiber, calcium, and iron. Beans are recommended as a healthy ingredient in your daily diets so we suggest to include them in your menu.
I personally like to eat this soup with crumbled Bulgarian feta cheese. I skip the salt in the soup and use the cheese for salt. Yummy!
Traditional Bulgarian Beans Soup
Ingredients
- 2 cups lima beans dry, large, white
- 12 oz franks clasic
- 1/2 bell pepper
- 1 onion yellow
- 3 tbsp marinara
- 1 tsp savory
- 1/2 tsp mint
- 1/4 tsp pink Himalayan salt
Instructions
- Wash hands with soap and water. Check out our article about how to wash hands properly
- Gather all ingredients
- Gently rub produce under cold running water. Scrub firm produce with a clean vegetable brush under running water.
Boil the lima beans
- Over high heat, pour 3 liters warm water into a large pot
- Wash 2 cups dried large lima beans
- Once the water is boiling, reduce heat to medium and add 2 cups rinsed beans into the water. Cover and cook.
- Boil for about 1 hour and 15 min (until the beans are soft)
Chop vegetables and franks
- While the beans are cooking, chop 1 yellow onion
- Dice 1/2 green bell pepper
- Chop a package of frank links into small bite size pieces
Put the soup together
- Add an additional 1 liter warm water (more or less depending on how much stock you would like the soup to have)
- Add chopped 1 package frank links, 1/2 bell pepper, 1 onion and 3 tbsp marinara
- Season soup with 1/2 tsp mint, 1 tsp savory, and 1/4 tsp pink Himalayan salt
- Enjoy!
Video
Notes
- When cooking the beans, the lid could be fully closed or slightly opened depending on the heat. If I boil the beans on high heat to speed up the cooking (I do rarely when in a hurry), then I don’t put the lid on so the water doesn’t go over to the stove.
- To make the soup vegan and vegetarian just skip the franks
- To save time, you can (or someone else in your household) boil the beans ahead of time and then when you get back from work, you can make this soup in just 15 min
- To speed up the bean soup you can use canned beans and eliminate the first part of the instructions (cooking the beans). We do not use canned food in this recipe as it is healthier to use the dry beans (cans may have BPA).
- We are extremely excited to announce we are now using the saferecipeguide.org guidelines to make our recipe safe-friendly. We will slowly be incorporating the safe recipe guidelines into our recipe instructions!
Nutrition
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