Bean Soup – traditional Bulgarian recipe

6 servings


  • 3 cups cannelloni or northern beans (soaked overnight in water)
  • 1 cup red capsicum (chopped)
  • 1 cup green capsicum (chopped)
  • 1 cup carrot (grated)
  • 1 medium onion (chopped)
  • mint
  • salt
  • pepper

Cooking guidelines

Discard the soaking water and boil the beans in fresh water. Once you’ve boiled the beans, discard the boiling water and once again fill the saucepan with fresh water, and start adding the other ingredients.

Add the chopped onion, capsicums and carrot. Simmer until beans are cooked approximately 2 hours (if you use a pressure-cooker 30 minutes will be enough, but after all it depends on the type of beans you use).

Before the end of cooking, you can thicken the soup by lightly frying onion in a little oil in a frying pan. Add paprika and stir, remove the pan from heat, add flour and stir again. Gradually add a ladle of soup at a time and stir until flour is dissolved. Then gradually return this into the saucepan – a little at a time, continually stirring to prevent lumps.

Season with salt, pepper and mint at your taste, and simmer gently for another 10-15 minutes.

Papago Tepary Bean Soup

6 servings


  • 2 cups tepary beans (soaked)
  • 6 cups water
  • 3 cups tomatoes w/juice
  • slices bacon (diced)
  • 1 medium onion (chopped)
  • clove garlic (diced)
  • 1 cup celery (diced)
  • carrots (sliced)
  • 1 teaspoon mixed oregano and cumin

Cooking guidelines

Discard the soaking water boil the beans in big pot.

When beans tender, fry bacon in a frying pan until it limps. Remove bacon and add onion, carrots, celery and garlic and sauté. Add bacon, tomatoes and juice and the remaining spices. Cook about 10 minutes and add beans. Cook 1 hour until beans mealy-tender.


Serve with flour tortillas or fresh fry bread.


Filed under: Weight Loss Recipes

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