Bean soup
Bean soup


  • 3/4 kg of dry beans
  • 4 dag of flour
  • fat
  • garlic
  • bay leaves
  • parsley
  • salt
  • pepper
  • tomato

We read the beans, wash and soak them in cold water overnight to strain. The next day, cook them in salted water. Fry chopped onion, flour and chopped parsley on 4 dags of fat. Add chopped garlic, bay leaf and tomatoes and over this, pour the water in which the beans were cooked. If necessary, add more water. Mash the beans, add them to the soup and let them boil well. Season the soup with salt and cook rice, noodles and pasta in it.

For the side dish, you can offer ”grenadirmarš” and slices of pancakes. If none of the above is at hand, a piece of bread is also good. The soup was peppered and acidified by the elders, but the children did not like it. Such soup can be made for several days!

Bean soup was often cooked for Saturday lunch.

Bon Appetit!

Source: Jana Mlakar Adamič, 2004. Teknilo nam je. Trbovlje: Zasavski muzej Trbovlje

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