John Myers
Mediterranean Bean Soup
The perfect mediterranean bean soup recipe with a picture and simple step-by-step instructions.
- 200 g Quail beans
- 150 g Bacon
- 1 Can Tomatoes, chunky
- 1 Large onion
- 3 Garlic cloves
- 3 Sun-Dried tomatoes
- Salt pepper
- 1 liter Water
- 1 bunch Parsley
- Wash the beans thoroughly and soak them in approx. 1 liter of water overnight. Tip: If you have hard water – ask the responsible water supplier – you should soak the beans in boiled and cooled water.
- Cut the bacon into small pieces and fry it in an appropriately large saucepan until it turns a nice brown color (for the good taste, roasted substances should be able to form nicely).
- In the meantime, cut the onions into small pieces and chop the garlic. Add the onions to the bacon and fry until translucent, then add the garlic and fry briefly.
- Deglaze with the soaked beans and the soaking water and cook the roasted substances loose. Then add the chunky tomatoes and the sun-dried tomatoes and let everything simmer until the beans are cooked through (approx. 1 hour). Tip: The sun-dried tomatoes provide the tomato-like aroma, depending on the intensity of the inherent taste of the sun-dried tomatoes used, more than 3 may be required.
- Season the soup with salt and pepper and simmer for another 10 minutes. Then put a cup of beans aside and puree the soup, add a little water if necessary and season to taste again.
- Add the beans that have been set aside, take the saucepan off the hob and sprinkle with the chopped parsley. I also use the stems if they are not too hard or if they are already pulling strings, cut the stems into small rolls and add them to the simmering soup. Tip: The bean soup can be supplemented with a noodle insert or sausages can be served. But please cook or heat the pasta or sausages separately.
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