Grandma's secret to perfect bean soup: A smoky twist
The aroma of homemade bean soup often takes us back to our childhood, to cosy family dinners. It’s a dish that satisfies hunger and provides warmth, conjuring images of home. All of this is achieved with a few simple ingredients and a crucial addition that gives it its distinctive flavour.
Bean soup is one of those flavours that stir up comforting memories of family dinners in our younger years. It is not only nourishing and flavourful, but it also carries a sense of nostalgia. I remember my grandmother cooking her bean soup; she always insisted that the secret lay in one specific ingredient. Her steadfast rule made the soup's aroma permeate the entire house, with a taste that lingered long in memory. That magical component was smoked meat. Discover how to create the perfect bean soup that evokes the flavours of yesteryear, and learn the recipe that the whole family will cherish.
How to make bean soup that will impress?
Making bean soup requires some time, but the final outcome justifies all the effort. The secret lies in adding ingredients in the correct sequence and allowing it to cook slowly to maximise the flavours.
Ingredients for traditional bean soup
- about 450 grams of smoked ribs,
- about 450 grams of raw ribs,
- about 320 grams of smoked sausage,
- about 140 grams of smoked bacon,
- 1.5 cups of beans,
- soup greens (carrot, parsley, celery, leek),
- 2–3 cloves of garlic,
- a few potatoes,
- spices: salt, pepper, marjoram, bay leaves, allspice.
Preparation:
- Soak the beans in a bowl of water the previous day.
- Place the ribs in a pot, cover with water, and bring to a boil. Skim off any scum. Add the soaked beans and soup greens. Cook on low heat.
- When the beans are tender, add the potatoes and garlic.
- Dice the bacon, onion, and sausage. Render the bacon in a pan, then add the onion and sauté. Transfer the contents of the pan to the soup.
- Season with salt, pepper, and any other preferred spices. Cook until the soup thickens.
Bean soup like grandma's – tips for perfect flavour
- don’t forget the marjoram: This herb is a vital addition to bean soup, enhancing the flavour of the smoked meat and beans. Add it towards the end of cooking to prevent it from losing its aroma.
- cooking time: Beans require lengthy cooking, so patience is key. If you wish to reduce the cooking time, a pressure cooker can be used.
- serving: Bean soup is best served with a slice of fresh bread or croutons.
Bean soup is a dish that brings generations together. The taste of smoked meat, tender beans, and fragrant spices rekindles memories of family gatherings. Preparing it using a traditional recipe is not only a culinary journey into the past but also a wonderful way to enjoy a wholesome, hearty meal. With simple ingredients and the right technique, you can create a dish that tastes just like grandma's—with a hint of smokiness and a generous measure of love. Enjoy your meal!
