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Noodle Soups

Slovak Bean Soup

6 servings
Slovakian Simmering

It may surprise you, but Czech and Slovak’s recipes often include beans, and soups are often the most common ways to serve them. This Slovak bean soup follows basic ingredients common for soups along with a more modern approach to preparation. The result is a delicious, light, and very unique...

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... soup that will satisfy everyone. By adding kielbasa and using chicken broth, this soup can also be changed to make any meat lover very happy. By skipping kielbasa and using vegetable broth, you are getting a delicious vegan meal without sacrificing delicious flavor.

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Chef Tom Chef Tom Founder
September 6, 2024
  • 70 min.
  • 12 h
  • 1/5
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Ingredients:

*This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.

Tools:

Recipes

Best served with:

Rustic Bread or Baguettes
Czech Rolls “Rohliky”
Bagels

Directions:

1. Soak beans:

1.1. Place into a medium mixing bowl:

½ LB of dried Lima beans
¼ LB of dried kidney beans
7 cups of cold water

Thoroughly stir.

1.2.

Cover with a plate and let sit in water until partially softened (about 8 hours or preferably overnight).

2. Sauté vegetables:

2.1. Preheat a pot on medium-high heat with 2 TBSP of frying oil and add:

1 onion – finely chopped
1 carrot – shredded 

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

2.2. Optionally add:

1 LB of Polish kielbasa – sliced

Sauté for an additional 2 – 3 minutes with occasional stirring until the kielbasa releases some fat and gets partially seared.

2.3. Then, dust with:

4 TSP of paprika
3 TBSP of all-purpose flour

Thoroughly stir together until nicely combined (about 30 seconds to 1 minute).

3. Simmer:

3.1. Add:

Soaked beans from step 1 (including water)
4 cups of chicken or vegetable broth
1 TBSP of dried marjoram

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

3.2.

Lower heat to medium and cook for 30 minutes with occasional stirring.

3.3. Then add:

1 LB of potatoes – diced

And cook for an additional 30 minutes.

4. Finishing phase:

4.1. Add:

2 cloves of garlic – grated
1 TSP of salt
½ TSP of ground pepper
¼ LB of wide soup noodles

Briefly stir together and cook with occasional stirring until noodles are fully cooked (now without the lid).

4.2.

Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes.

4.3.

Taste and add salt and/or pepper if needed.

5. Serve with bread of any kind.

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 247
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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