Ingredients

• 2 cups dried white beans
• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups vegetable broth
• 1 tbsp paprika
• 1 tsp dried mint
• 1 bay leaf
• Salt to taste
• Fresh parsley for garnish

Directions

• Rinse 2 cups dried white beans under cold water and place them in a large bowl; cover with water and let soak for 8 hours or overnight to soften, which helps reduce cooking time and improve texture.
• Drain the soaked beans and set them aside.
• Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
• Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot; sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
• Stir in 4 minced garlic cloves and cook for 1 minute until aromatic, being careful not to burn them to avoid bitterness.
• Add the drained beans, 8 cups vegetable broth, 1 tbsp paprika, 1 tsp dried mint, and 1 bay leaf to the pot; bring to a boil over high heat.
• Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the soup has thickened slightly.
• Season with salt to taste, starting with 1 tsp and adjusting as needed, then remove the bay leaf.
• Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

• Crafting a comforting bowl of Bob Chorba, a traditional Bulgarian bean soup, is simpler than you might think—let me guide you through each methodical step to achieve its hearty, savory goodness. This recipe builds layers of flavor with basic ingredients, perfect for a cozy weeknight dinner that feels both nourishing and authentic.
• The Bob Chorba boasts a velvety, thick texture from the softened beans, with a warm, earthy flavor enhanced by the paprika and mint; try serving it with a slice of crusty bread for dipping or a dollop of yogurt to add a creamy contrast that balances the soup’s heartiness.

Photos