Traditional Creamy Bean Soup (Main Dish)
Igor Gjozinski
3/13/2025
Updated on
5/7/2026
Public
Classification
Category:
Main Dish
Cuisine:
Macedonian
Difficulty:
Medium
Servings:
6
Total Weight:
720g
Time Breakdown
Preparation
3h 0m
Cooking
2h 40m
Total Time
5h 40m
Nutrition
6
315
Calories
6
20 g
Protein
6
55.3 g
Carbs
6
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
Ingredients 8
Servings:
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
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
88.4
0.0g
0.0g
9.9g
Cooking 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.
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