Ingredients
Scale
- 2 tbsp Oil
- 1 1/2 cup Dried White Kidney Beans
- 1 1/2 cup Dried Romano Beans
- 2 Onions (finely diced)
- 2 Carrots (shredded or diced)
- 4 cloves Garlic (grated)
- 2 1/2 tsp Salt (or to taste)
- 1 tbsp Smoked Paprika
- 1 Dried Bay leaf
- Fresh herbs for garnish (optional)
Instructions
- Soak the dried beans in water for at least 6 hours. Drain and boil in fresh water for about 20 minutes, then drain again.
- In a large soup pot, heat oil over medium heat. Brown the sausage for about 5 minutes, then remove from the pot.
- Add oil back to the pot and sauté onions and carrots with salt until softened (about 5 minutes).
- Return sausage to the pot along with soaked beans, bay leaf, and approximately 4 liters of water. Cook on medium heat for 40–45 minutes, stirring occasionally.
- In a small pan, heat additional oil and sauté garlic briefly before adding flour and smoked paprika to form a thickener.
- Gradually incorporate the thickener into the soup while stirring continuously. Simmer for an additional 5 minutes.
- Taste and adjust seasonings as needed before serving hot.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: Serbian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 30mg