Traditional Bulgarian Bob Chorba: Bean Soup with Spearmint

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Rinse the beans and soak them in plenty of cold water for 8-12 hours. Drain and rinse again.

Ingredients quick view

300g dried white beans

2 litres fresh water, plus more for soaking

1 medium onion, chopped

1 medium carrot, diced

1 green or red pepper, diced

3 tablespoons sunflower oil

2 tablespoons tomato paste

1 tablespoon dried spearmint

1 teaspoon paprika

1 teaspoon salt, plus more to taste

1/2 teaspoon black pepper

Chopped parsley, optional

Soak older beans overnight so they cook evenly.

Add paprika off direct heat to prevent bitterness.

Rub the dried spearmint between your palms to release its aroma.

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