A traditional Slovak bean soup in a modern plant-based version. White beans, root vegetables and bold spices like smoked paprika, juniper and allspice make a hearty, smoky-scented dish that warms you up and fills you up.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- neutral
- Nature (Ayurveda)
- tridoshic (vata ↓ · pitta ° · kapha ↓)
TCM: White beans and root vegetables are neutral; smoked paprika, juniper and allspice add a warm, earthy character.
Ayurveda: A grounding, substantial soup that warms you and fills you up as a main course.
Ingredients
- Dry white beans (or 3 cans of approx. 400 g each) – 500 g
- Red onions, finely chopped – 2
- Garlic, crushed – 4 cloves
- Carrots, in rounds – 4
- Parsley root, in rounds – 2
- Celeriac, diced – ½ root
- Kohlrabi, diced – 1 small
- Ground smoked paprika – 2 tbsp
- Whole coriander seed – 1 tsp
- Juniper (approx. 4 berries, lightly crushed) – 1 tsp
- Allspice – 4 berries
- Black peppercorns – 6
- Fresh rosemary – 1 sprig (or ½ tsp dried)
- Salt – to taste
- Rice vinegar (for seasoning) – 1–2 tbsp
Method
Preparing the legumes
- If you're using dry beans, soak them overnight and cook until tender. Canned beans just need a rinse.
Soup base
- Sauté the onion and garlic in a little oil. Add all the vegetables (carrots, parsley root, celeriac, kohlrabi) and sauté briefly.
- Sprinkle in the spices — smoked paprika, allspice, juniper, coriander, black pepper and rosemary.
Cooking
- Pour in water (approx. 2.5 l) and simmer for 30–40 minutes until the vegetables are soft. Add the cooked or canned beans, salt to taste and season with rice vinegar.
Serving
Serve hot in 300 ml bowls, sprinkled with fresh herbs or a drizzle of oil. It goes well with a slice of sourdough bread, or as a main course on its own.
Key ingredients
- White beans
- Protein and soluble fibre; creamy once cooked down.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Carrot
- Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.
Why it’s good for the body
- Beans are high in fiber, plant protein and iron.
- Root vegetables are rich in antioxidants and minerals.
- Smoked paprika and juniper add bold flavor and traditionally support digestion.
- Celeriac and kohlrabi are low in calories and contain vitamin C and potassium.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- The flavor gets even better the next day — ideally make it a day ahead.
- Suitable for freezing or keeping in the fridge for up to 3 days.
- You can also add potatoes or cabbage for regional variations.