Bulgarian White Bean Soup
This Bulgarian white bean soup turns humble white beans, sweet vegetables, paprika, and dried mint into a cozy bowl of rich, brothy comfort.
It tastes hearty without feeling heavy. The beans become creamy, the carrots add gentle sweetness, and the mint gives the soup that classic Bulgarian flavor that feels fresh and homey at the same time.
Why You’ll Love This Recipe
- Big flavor from simple ingredients: Onion, carrots, bell pepper, garlic, tomato, paprika, and mint build a deep, savory broth.
- Budget friendly and filling: Dried white beans stretch well and make a satisfying meal for four.
- Naturally nourishing: White beans bring plant based protein, fiber, and slow burning carbs.
- Great for leftovers: The soup tastes even better the next day after the mint, paprika, and tomato settle into the broth.
Fabian’s Budget & Health Tip: Cook a full pound of dried white beans at once, then freeze the extra cooked beans in small portions. You save money compared with canned beans, and you can make this soup faster next time.
Ingredients (Serves 4)
- 1 1/2 cups dried white beans (300 g), soaked overnight
- 2 tablespoons olive oil (30 ml)
- 1 large yellow onion, finely chopped (150 g)
- 2 medium carrots, diced (160 g)
- 1 red or green bell pepper, diced (150 g)
- 4 garlic cloves, minced (16 g)
- 1 can diced tomatoes, with juices (14.5 ounces or 400 g)
- 2 teaspoons sweet paprika (5 g)
- 6 cups vegetable broth (1.4 liters), plus more as needed
- 1 1/2 teaspoons dried mint (1 g)
- 1/4 cup chopped fresh parsley (10 g)
- 1 1/4 teaspoons salt, plus more to taste (7 g)
- 1/2 teaspoon black pepper (1 g)
Step-by-Step Instructions
1. Soak the Beans
Place the dried white beans in a large bowl and cover them with plenty of cold water. Let them soak overnight, or for at least 8 hours. The beans should look plump and slightly wrinkled at the edges.
Drain and rinse the beans well before cooking.
2. Cook the Beans Until Tender
Add the soaked beans to a large pot and cover them with fresh water by about 2 inches (5 cm). Bring to a boil, then lower the heat and simmer gently for 60 to 90 minutes.
Skim off any foam that rises to the top. The beans are ready when they feel tender and creamy inside, but still hold their shape. Drain them and set aside.
3. Sauté the Vegetables
Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and bell pepper. Cook for 8 to 10 minutes, stirring often, until the onion turns glossy and the carrots begin to soften.
Add the garlic and cook for 30 seconds. Your kitchen should smell sweet, savory, and garlicky, but the garlic should not brown.
4. Build the Tomato Paprika Base
Stir in the diced tomatoes with their juices. Add the paprika, salt, and black pepper. Cook for 3 to 4 minutes, until the tomatoes soften and the paprika stains the vegetables a warm red color.
This short simmer wakes up the paprika and gives the broth a deeper flavor.
5. Simmer the Soup
Add the cooked beans and vegetable broth. Stir well, then bring the soup to a gentle boil. Lower the heat and simmer uncovered for 25 to 30 minutes.
The broth should look lightly thickened, the vegetables should be soft, and the beans should taste fully seasoned. If the soup gets too thick, add a splash more broth or water.
6. Finish with Mint and Parsley
Stir in the dried mint and chopped parsley during the last 5 minutes of cooking. The mint should smell bright and herbal, not sharp or dusty.
Taste and adjust the salt and black pepper. Let the soup rest for 10 minutes before serving so the flavors can settle.
Expert Troubleshooting & FAQs
Can I use canned white beans?
Yes. Use about 4 1/2 cups drained canned white beans (720 g). Rinse them well, skip the bean cooking step, and simmer the soup for about 25 minutes so the beans absorb the broth flavor.
Why are my beans still firm after cooking?
Old dried beans can take much longer to soften. Hard water can also slow cooking. Keep simmering gently and add hot water as needed. Add most of the salt after the beans are tender for the best texture.
Can I make this soup thicker?
Yes. Mash one cup of the cooked beans with a fork and stir them back into the pot. The broth will turn creamier without adding cream or flour.
What does dried mint do in Bulgarian white bean soup?
Dried mint adds the traditional herbal flavor that makes the soup taste bright and distinctly Bulgarian. Add it near the end so it stays fragrant.
How do I store leftovers?
Cool the soup, then store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Add a little broth or water if the beans have soaked up too much liquid.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 330
- Protein: about 17 g
- Carbs: about 55 g
- Fats: about 8 g
Bulgarian White Bean Soup
Ingredients
- 1 1/2 cups dried white beans (300 g), soaked overnight
- 2 tablespoons olive oil (30 ml)
- 1 large yellow onion, finely chopped (150 g)
- 2 medium carrots, diced (160 g)
- 1 red or green bell pepper, diced (150 g)
- 4 garlic cloves, minced (16 g)
- 1 can diced tomatoes, with juices (14.5 ounces or 400 g)
- 2 teaspoons sweet paprika (5 g)
- 6 cups vegetable broth (1.4 liters), plus more as needed
- 1 1/2 teaspoons dried mint (1 g)
- 1/4 cup chopped fresh parsley (10 g)
- 1 1/4 teaspoons salt, plus more to taste (7 g)
- 1/2 teaspoon black pepper (1 g)
Instructions
- 1. Soak the Beans. Place the dried white beans in a large bowl and cover them with plenty of cold water. Let them soak overnight, or for at least 8 hours. The beans should look plump and slightly wrinkled at the edges. Drain and rinse the beans well before cooking.
- 2. Cook the Beans Until Tender. Add the soaked beans to a large pot and cover them with fresh water by about 2 inches (5 cm). Bring to a boil, then lower the heat and simmer gently for 60 to 90 minutes. Skim off any foam that rises to the top. The beans are ready when they feel tender and creamy inside, but still hold their shape. Drain them and set aside.
- 3. Sauté the Vegetables. Warm the olive oil in a large soup pot over medium heat. Add the onion, carrots, and bell pepper. Cook for 8 to 10 minutes, stirring often, until the onion turns glossy and the carrots begin to soften. Add the garlic and cook for 30 seconds. Your kitchen should smell sweet, savory, and garlicky, but the garlic should not brown.
- 4. Build the Tomato Paprika Base. Stir in the diced tomatoes with their juices. Add the paprika, salt, and black pepper. Cook for 3 to 4 minutes, until the tomatoes soften and the paprika stains the vegetables a warm red color. This short simmer wakes up the paprika and gives the broth a deeper flavor.
- 5. Simmer the Soup. Add the cooked beans and vegetable broth. Stir well, then bring the soup to a gentle boil. Lower the heat and simmer uncovered for 25 to 30 minutes. The broth should look lightly thickened, the vegetables should be soft, and the beans should taste fully seasoned. If the soup gets too thick, add a splash more broth or water.
- 6. Finish with Mint and Parsley. Stir in the dried mint and chopped parsley during the last 5 minutes of cooking. The mint should smell bright and herbal, not sharp or dusty. Taste and adjust the salt and black pepper. Let the soup rest for 10 minutes before serving so the flavors can settle.
