Traditional Creamy Bean Soup (Main Dish)

Name: Traditional Creamy Bean Soup (Main Dish)
Prep time: 180 min
Cook time: 160 min
Total time: 340 min
Cuisine: Macedonian
Ingredients: 500 Gram Dry White Beans; 120 Gram Onion; 10 Gram Dry Red Paprika; 15 Gram Leek; 10 Gram Sweet Ground Red Paprika (spice); 5 Gram Salt; 50 Gram Red Bell Pepper; 10 Gram Sunflower refined oil

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Total: 5 h 40 min
Prep / cook: 180 / 160 min
Servings: 6
Ingredients: 8
Per serving: 315 kcal

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Traditional Creamy Bean Soup (Main Dish)

Ingredients 8

Servings:

Fractions

Dry White Beans

500 Gram

1665.0 115.0g 300.0g 5.0g

Onion

120 Gram

54.0 1.2g 13.2g 0.0g

Dry Red Paprika

10 Gram

31.4 1.8g 6.9g 0.3g

Leek

15 Gram

9.2 0.2g 2.1g 0.0g

Sweet Ground Red Paprika (spice)

10 Gram

Sika

28.7 1.5g 6.3g 0.9g

Salt

5 Gram

0.0 0.0g 0.0g 0.0g

Red Bell Pepper

50 Gram

14.0 0.5g 3.3g 0.1g

Sunflower refined oil

10 Gram

Brilijant

88.4 0.0g 0.0g 9.9g

Steps 5

Introduction

Prepare the Beans Place the beans in a pot with cold water and soak for 3 to 12 hours. Drain and rinse the beans using a strainer. Return the beans to the pot and cover with fresh cold water (about 1 cm above the beans). Bring to a boil. Once boiling, lower the heat slightly and skim off the white foam for 2–3 minutes. Drain the water again and discard it.
The Slow Cook Refill the pot with hot water (2 to 2.5 cm above the beans). Add the whole onion, the dry red peppers, and the fresh bell pepper. Do not add salt or spices yet, as salt can make the bean skins tough. Simmer over low heat for 2–3 hours until the beans are tender and easily crushed.

120 Gram Onion 5 Gram Salt
The Natural Thickener While the beans cook, sauté the chopped leek in a skillet with oil until soft. Set aside. Once the beans are cooked, remove the onion, the dry and fresh peppers, and two tablespoons of the cooked beans from the pot. Place these in a blender with the sautéed leeks and half a cup of the cooking liquid. Blend until completely smooth. Pour this creamy mixture back into the main pot and simmer for a few minutes.

120 Gram Onion 15 Gram Leek
The "Zaprska" (Finishing Oil) In the same skillet used for the leeks, heat the remaining oil. Add the ground sweet paprika and fry for exactly 20 seconds. Remove from heat immediately so the paprika doesn't burn. Pour the red oil over the bean soup.

15 Gram Leek
Seasoning Finally, add the salt, dried mint, garlic powder, and hot paprika flakes. Simmer for another 5 minutes to let the flavors meld.

5 Gram Salt

Igor Gjozinski Updated on 5/7/2026 Public

Classification

Category: Main Dish

Cuisine: Macedonian

Difficulty: Medium

Servings: 6

Total Weight: 720g

Time Breakdown

180 min

160 min

Preparation

3h 0m

Cooking

2h 40m

Total Time

5h 40m

Nutrition

Per Serving Per 100g Total

315

Calories

20 g

Protein

55.3 g

Carbs

2.7 g

Fat

Sugar: 4.5 g

Fiber: 13.6 g

Saturated Fat: 0.3 g

Unsaturated Fat: 1.3 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 782.8 mg

Calcium: 209.8 mg

Iron: 8.6mg

Potassium: 1606.3mg

Salt: 0g

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Traditional Creamy Bean Soup (Main Dish)

Created on 3/13/2025

Total Time: 5h 40m

Servings: 6

Difficulty: Medium

Category: Main Dish

Cuisine: Macedonian

Nutrition Facts (per serving)

Calories: 315

Protein: 20g

Carbs: 55.3g

Fat: 2.7g

Ingredients

500 Gram Dry White Beans
120 Gram Onion
10 Gram Dry Red Paprika
15 Gram Leek
10 Gram Sweet Ground Red Paprika (spice)
5 Gram Salt
50 Gram Red Bell Pepper
10 Gram Sunflower refined oil

Instructions

Traditional Creamy Bean Soup (Main Dish) A hearty, slow-cooked classic. This recipe uses a natural thickening technique for a rich, velvety texture. Soak time: 3–12 hours Prep time: 20 mins Cook time: 2.5–3 hours Servings: 4–6 Ingredients 500g White beans (Tetovo beans or similar) 1 Large onion, whole 1 Fresh bell pepper (red or green) 1–2 Dry red peppers 1 Leek, finely chopped 15g Vegetable oil (for sautéing) 10g Ground sweet red paprika 2 tsp Dried mint (Nanе) ½ tsp Garlic powder (or minced garlic) ⅓ tsp Hot paprika flakes (optional) To taste: Salt Instructions 1. Prepare the Beans Place the beans in a pot with cold water and soak for 3 to 12 hours. Drain and rinse the beans using a strainer. Return the beans to the pot and cover with fresh cold water (about 1 cm above the beans). Bring to a boil. Once boiling, lower the heat slightly and skim off the white foam for 2–3 minutes. Drain the water again and discard it. 2. The Slow Cook Refill the pot with hot water (2 to 2.5 cm above the beans). Add the whole onion, the dry red peppers, and the fresh bell pepper. Do not add salt or spices yet, as salt can make the bean skins tough. Simmer over low heat for 2–3 hours until the beans are tender and easily crushed. 3. The Natural Thickener While the beans cook, sauté the chopped leek in a skillet with oil until soft. Set aside. Once the beans are cooked, remove the onion, the dry and fresh peppers, and two tablespoons of the cooked beans from the pot. Place these in a blender with the sautéed leeks and half a cup of the cooking liquid. Blend until completely smooth. Pour this creamy mixture back into the main pot and simmer for a few minutes. 4. The "Zaprska" (Finishing Oil) In the same skillet used for the leeks, heat the remaining oil. Add the ground sweet paprika and fry for exactly 20 seconds. Remove from heat immediately so the paprika doesn't burn. Pour the red oil over the bean soup. 5. Seasoning Finally, add the salt, dried mint, garlic powder, and hot paprika flakes. Simmer for another 5 minutes to let the flavors meld.