White Bean Soup (Bob Chorba)
Bob chorba is a Bulgarian white bean soup built from little more than beans, carrots, onion, celery, tomato and peppers. Cooking it in an earthenware pot gives a slow, even simmer that leaves the beans creamy without much stirring. Grated tomato melts into the broth, while chiles bring a gentle heat and mint adds a cool, herbal note. It is an inexpensive, filling soup that suits a cold evening.
Instructions
Put the white beans in a bowl of cold water and let them soak for 3 to 4 hours. Drain them and discard the soaking water.
Tip the beans into an earthenware pot and cover them with fresh water. Add the oil, if using, along with the finely chopped carrots, onion and celery.
Bring the pot to a boil and cook until the beans are tender and break easily when pressed with a spoon.
Stir in the sliced peppers, the grated tomatoes and the mint. The chiles go in at this stage too.
Season with salt and boil the soup for another 15 to 20 minutes, until the vegetables are soft and the broth has thickened slightly.
Ladle the soup into bowls and sprinkle each with finely chopped parsley.
Make it personal.
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