Ingredients:

• 18 oz dry uncooked beans (500 g)
• 2 medium onions, finely chopped (reserve some for sautéing)
• 2 carrots, cut into chunks
• 1 large parsnip, cut into chunks
• 5-6 cloves garlic, minced
• 1 tbsp sweet ground paprika
• 2 tbsp all-purpose flour
• 2 Tbsp vegetable oil
• 1-2 tsp Italian seasoning
• 4-5 bay leaves
• Salt, to taste
• Ground black pepper, to taste

Instructions:

1. Prep the Beans:
   • Rinse and sort the beans, then soak them in cold water for 5-6 hours or overnight. Drain well before cooking.
2. Cook the Beans:
   • In a large pot, add the soaked beans and pour in about 6 cups (1.5 liters) of water.
   • Bring to a boil, cook for 20 minutes, then drain and discard the water. Add fresh hot water back into the pot, covering beans by about two inches. Add one teaspoon of salt.
3. Add Vegetables:
   • Mix in chopped onions, carrots, parsnip chunks, and bay leaves. Keep some onions aside for sautéing later.
   • Simmer on medium-low heat until beans are tender, approximately 1 hour. Check occasionally to ensure there’s always enough hot water covering the beans.
4. Prepare the Flavor Base:
   • Heat vegetable oil in a separate pan. Add the reserved chopped onions and minced garlic; sauté until golden and fragrant.
   • Sprinkle in sweet ground paprika and flour, stirring quickly to form a smooth roux.
5. Finish the Soup:
   • Pour the sautéed mixture (roux) into the pot with the beans, stirring gently.
   • Season with Italian seasoning, salt, and freshly ground black pepper to your taste.
   • Allow the soup to simmer gently for another 10 minutes, stirring occasionally.

Serve your flavorful Spring Bean Soup hot, paired perfectly with crusty bread or your favorite spring salad.

Enjoy!

Video Recipe

Tips and Tricks for the Best Spring Bean Soup:

• Soaking Beans Perfectly:
  Always soak your beans overnight in cold water. This simple step helps break down complex sugars, making the beans easier to digest and significantly shortening their cooking time.

• Choosing Vegetables:
  Opt for fresh, crisp vegetables that are abundant in spring. Feel free to add celery, zucchini, or even spinach for additional flavor, nutrition, and texture.

• Achieving Ideal Consistency:
  For a thicker, heartier soup, gently mash a small portion of the cooked beans or blend a cup of the soup and stir it back into the pot.

• Boosting Flavor Naturally:
  Enhance the flavor profile by adding smoked paprika for a subtle smokiness, or include a spoonful of tomato paste for depth and color. A splash of vegetable broth can also add richness.

• Herb Garnishes:
  Add fresh herbs like parsley, cilantro, or dill just before serving. Not only does this brighten the soup visually, but it also elevates the overall freshness and flavor.

• Storage and Reheating:
  This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 2 days. Simply reheat gently on the stove, adding a bit of water or broth if it has thickened.