Grandma's smoked bean soup
Beans and smoked meat is a traditional combination that will satisfy many hungry throats. Grandma's smoked bean soup is from my grandmother from Wallachia and was already cooked by her mother. We pass it down from generation to generation.
Ingredients · Servings 1 dose
- 1.5 kg smoked bones (or ribs)
- 4 handfuls of large beans
- 2 handfuls of smaller beans
- 1 teaspoon ground sweet paprika
- 2 tablespoons plain spelt flour
- 2 larger potatoes
- 1 carrot
- 1 parsley
- 1/2 celery
Method · 3 h 20 min
- Soak the beans 1 day before cooking the soup.
- Put 2.5 liters of clean water, sweet paprika and flour into a saucepan and stir.
- Add the drained beans and smoked bones and bring to a boil. Simmer over low heat for about 2 hours.
- After 2 hours, add the root vegetables and potatoes, all cleaned but whole, and cook for about another 1 hour.
- After 3 hours, check the beans, if they are cooked, set the soup aside. Remove the meat from the bones, chop the potatoes and vegetables and put everything back into the soup. Stir and it's done.
