Bob Chorba

Ingredients

• 400 g dried white beans
• 1 pieces onion, diced
• 1 pieces carrot, diced
• 1 pieces red bell pepper, diced
• 2 pieces tomatoes, grated
• 60 ml sunflower oil
• 1 tbsp paprika
• 1 tbsp dried spearmint
• 1 tsp savory (chubritsa)
• 2 tsp salt

Steps

1. 1
   Soak the beans overnight in plenty of cold water. Drain.
2. 2
   Cover the beans with fresh cold water, bring to the boil, boil 5 minutes and drain again — this is what keeps the soup from being heavy.
3. 3
   Cover with 2 litres of fresh water and simmer 45 minutes until the beans begin to soften.
4. 4
   Add the onion, carrot and pepper and simmer another 30 minutes.
5. 5
   Stir in the grated tomato, paprika and savory. Season with salt only now — salting early keeps beans tough.
6. 6
   Simmer 15 minutes more, then take off the heat and stir in the dried spearmint. Rest 10 minutes before serving.