Bob Chorba — Bulgarian White Bean Soup

🛒 Ingredients

• #Beans & Base;
• 1 cup dried white beans (cannellini or butter beans) — soaked overnight, OR 2 cans (400 g each) cooked white beans, drained
• 1 large onion — finely chopped.. 1 large carrot — diced
• 1–2 celery stalks — diced.. 2–3 garlic cloves — minced
• 2–3 ripe tomatoes — diced, or 400 g canned crushed tomatoes
• 1 small bell pepper — finely chopped (optional)
• #Liquid & Seasoning;
• 1.2–1.5 litres vegetable broth or water.. 2–3 tbsp sunflower oil
• ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
• 1 tsp dried mint — key authentic ingredient!
• ½ tsp dried savoury (chubritsa) or thyme.. ½ tsp paprika — mild, sweet
• 1 tbsp wine vinegar or lemon juice — for finishing
• #Fresh Garnish;
• 2 tbsp fresh parsley — chopped
• Fresh mint leaves — for topping

👩‍🍳 Instructions

1. 1

   Cook the beans: If using dried soaked beans: place in a pot, cover with water, bring to a boil, then simmer 30–40 minutes until tender. Drain. If using canned beans: simply rinse and drain well.

2. 2

   Sauté aromatics: Heat sunflower oil in a soup pot over medium heat. Add onion, carrot, celery, and pepper — cook 5–6 minutes until soft and sweet. Add garlic and cook 30 seconds until fragrant.

3. 3

   Simmer together: Add cooked beans, tomatoes, broth, salt, pepper, dried mint, savoury, and paprika. Stir well. Bring to a gentle boil, then reduce heat to low, cover, and simmer 20–25 minutes so flavours meld beautifully.

4. 4

   Adjust texture & finish: Mash a few beans gently against the side of the pot if you like a thicker soup. Simmer uncovered a few minutes longer if too thin. Turn off heat, stir in vinegar or lemon juice — this brightens all the flavours! Taste and adjust salt and seasoning.

5. 5

   Serve hot: Ladle into bowls. Garnish generously with fresh parsley and a sprig of fresh mint. Enjoy with thick slices of crusty bread!