Bulgaria: Bob Chorba

My last vegan soup was an absolute disaster, but I felt confident going into this one knowing that this is traditionally vegan in Bulgaria. There is a meaty version of bob chorba that includes pork, but I obviously chose to go for the meat-free version. Bob chorba translates to "bean soup" in Bulgarian and that's exactly what it was!

Typically made with dried white beans, I went for a can of butter beans because I had them in my cupboard already and I can never be bothered with soaking beans overnight - I'm not entirely sure what difference it would make, but this soup came together very quickly specifically because I used canned beans (it would have otherwise taken at least 24 hours longer had I used dried beans!).

My recipe makes 2 servings but you could easily double the quantities and make more. A simple, satisfying dish, excellent to serve with some crusty bread.

Bob Chorba - Bulgarian Bean Soup
Serves 2

Ingredients

• 1 can white beans, drained and rinsed
• 1/2 white onion, diced
• 1 carrot, chopped
• 1/2 bell pepper (capsicum), chopped
• Salt and pepper
• 1 teaspoon paprika
• Several mint leaves, chopped
• 1 tomato, diced
• Handful of fresh parsley, chopped

Instructions

1. Add 1 tablespoon of oil to a saucepan over a medium heat. Saute onion and carrots for 5 minutes.
2. Add bell pepper, paprika, tomato, and mint leaves to the pan. Stir and season to taste. Cook for another 4 minutes.
3. Add beans and enough water to just cover everything in the pan. Bring to boil, then reduce to a simmer and cook for 10 minutes.
4. Serve into bowls and garnish with parsley.