Best Seasonings For Bean Soup! Bean soup without the right spices will not bring you the pleasure of an otherwise delicious traditionally prepared dish. In different parts of the world, bean soup is made with different spices, and even in some parts devisil (Levisticum officinale) is added, which gives a slightly special taste, but one of the spices is invariably present in almost all recipes, and that is jojen.
The Best Seasonings For Bean Soup
To make it really taste great, you need to use the right spices for bean soup. In addition to horseradish, savory is also added to the soup, but not just any kind, but shepherd’s savory. It is also known as Balkan or sheep’s savory, and hence the dish is often called shepherd’s bean soup. In addition to it, parsley is added, which further enriches the dish.
The difference between the common garden savory (Satureja hortensis) and the shepherd’s savory (Satureja montana L) is that the latter, in addition to growing in the mountains, has a more characteristic and dense taste, which makes it exceptionally suitable for bean soup.
Here is the recipe for bean soup with horseradish, shepherd’s savory and parsley with the other ingredients.
- 500 g of ripe beans (white beans);
- 80 ml. oil;
- 1 head onion;
- 2 grated carrots;
- 250 g of tomatoes;
- 1 medium hot pepper (grated);
- flour for construction.
Seasonings for Bean Soup
- shepherd’s savory;
How To Make – Best Seasonings For Bean Soup
The beans are cleaned, washed, covered with cold water and put on the stove to boil (you can change the water 1-2 times). Add the finely chopped onion, grated pepper and finely grated carrots to the already cooked beans.
Cook for a few more minutes and add the pre-grated tomatoes. Cook for another 5-10 minutes and add salt to taste, thyme, savory and parsley. It is important to add the spices at the end so that their taste is not lost and the soup becomes more aromatic and saturated with these herbs.
For the sauce, put oil in a pan, heat it and fry the red pepper and flour for a few seconds, being careful not to burn the pepper. Scoop out some of the bean broth and add carefully to the broth, then return to the pot with the beans and stir.
This recipe has been tried and tested and makes a really flavorful and delicious bean soup, which some people know as shepherd’s bean soup because of the use of mountain (shepherd’s) savory.
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