A Bulgarian bean soup with dried beans, onion, carrot, tomato, paprika, spearmint, and a simple brothy texture.
18 min prep 70 min cook
Keeps the screen on · step-by-step guide · built-in timer
Soak the dried beans overnight in plenty of water.
Drain the beans and boil them in fresh water for 35 minutes until half tender.
Finely dice the onion, carrot, and tomatoes.
Soften the onion and carrot in olive oil for 6 minutes.
Add the tomatoes, ground red pepper, dried mint, salt, and black pepper.
Add the beans and water to the pot, then simmer over low heat for 28 minutes.
Rest the soup for 10 minutes and serve once the bean broth has thickened.
💡 Tip: Soak the beans overnight; they cook in the same active time but soften without their skins splitting.
🍽️ Serving suggestion: Make bob chorba a hot soup meal with optional cornbread, pickled peppers, and parsley.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
12
g protein
42
g carbs
5
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?