Bean soup or ciorba de facole is a staple in my mother-in-laws house. You can serve this as a vegetarian dish or add a dollop of sour cream into the soup.
PrintBean Soup (Ciorba de fasole)
Simple Romanian bean soup for lunch or during cold weather.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6 1x
- Category: Romanian
- Method: Stove
- Cuisine: European
Ingredients
Units
Scale
Important: Soak your dry white beans for at least 12-24 hours, before preparing the soup.
- 500 g white beans
- 1 big onion
- 1 big carrot
- 1 small parsnip
- 1 bushel parsley
- 1 bell pepper
- 1 celery
- 2 tomatoes
- 3 bay leaves
- 1 teaspoon salt
- 1 tablespoon pickled tarragon
- 4 tablespoon vegetable oil
- 3 liters water
Instructions
- Chop your carrots, onions, parsnip,tomatoes, bell pepper and celery into small cubes.
- Put oil in your pressure cooker, Instant pot or cooking pot and cook your vegetables in it for 5-8 minutes.
- Add your drained soaked beans to the mix with your bay leaves.
- Add 3 liters of water and salt to the mix and cook for 45 minutes.
- Once the beans are cooked add your chopped tarragon and parsley to the soup. Let it steep for 5-10 minutes and serve it warm.
Notes
If you don’t have pickled Tarragon you can use fresh one.
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