ReceptnaptárVegetable bean soup with celeriac (meat-free)
This bean soup needs neither smoked meat nor ham hock: its flavour comes from celeriac, parsley root and paprika, and its body from beans crushed with a fork. Tinned beans need no soaking, so it reaches the table within an hour. It is a hearty meat-free lunch that is even better the next day, once the flavours have come together.
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Ingredients
Method
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- Fry the onion in the olive oil until glossy, then take off the heat and stir in the paprika.
- Add the carrots, celeriac, parsley root, garlic and tomato and cook gently for 5 minutes.
- Pour in 1.5 litres of water, add the bay leaves and cook for 20 minutes.
- Add the rinsed beans and cook for another 15 minutes; mash about half of them with a fork to thicken the soup.
- Season with salt and pepper and serve with parsley; it keeps 4 days in the fridge and reheats well in the microwave.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always stir the paprika into the onions off the heat, because in hot oil it burns in an instant and turns bitter.
- If you miss the smoky note, add half a teaspoon of smoked paprika to the soup. Even without meat, this gives it a depth close to the ham hock version.
- To cook it from dried beans, soak 300 g the night before and simmer them with the vegetables. It will take about an hour longer.
Frequently asked questions
Can I add pasta or csipetke?
Yes, csipetke, small pinched noodles, suit it particularly well. Cook them separately and add them to the bowls when serving, because if they sit in the soup they swell and drink up the broth.
Can the soup be frozen?
Yes, it keeps for 2-3 months in a container. After thawing, loosen it with a little water, because the beans thicken it further, then adjust the salt and pepper.
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