Bean soup with ham
5 servings
120 minutes
Bean soup with ham is a fragrant and hearty dish rooted in Armenian culinary traditions. Its origins date back to ancient times when legumes were a staple food. The beans give the soup a delicate creamy texture, while the ham and smoked brisket enrich it with a deep, meaty flavor. A special hint of thyme and garlic makes it particularly warming and cozy. This soup is not only nutritious but also versatile—it is perfect for both family dinners and festive gatherings. Serving it with herbs and fresh bread can highlight all its flavor nuances, creating a truly harmonious dish that will be remembered for a long time.
1
Sort the beans, rinse them, and soak in cold water for 4-6 hours. Change the water to fresh and bring to a boil.
- White beans: 200 g
2
Clean 2 cloves of garlic, add to the pot with thyme, and cook covered for about an hour. Drain the water. Pour meat broth into the pot.
- Garlic: 6 cloves
- Dried thyme: pinch
- Meat broth: 3.5 l
3
Heat oil in a pan. Peel the onion and finely chop the remaining garlic. Sauté for 2-3 minutes, then add paprika.
- Onion: 1 piece
- Garlic: 6 cloves
- Olive oil: 3 tablespoons
- Ground paprika: 1 teaspoon
4
Wash the tomato, cut it into small cubes, add to the pan. Stew for 4-5 minutes, then add to the pot with beans along with the oil.
- Tomatoes: 1 piece
5
Chop the sausages, brisket, and ham finely. Place in a pot, add bay leaf. Cook over medium heat for 10-12 minutes.
- Hunter's sausages (kabanosy): 300 g
- Smoked pork belly: 100 g
- Ham: 100 g
- Bay leaf: 2 pieces
6
Separate a cup of soup and blend it until pureed. Return it to the pot. Cook covered on low heat for about 20 minutes.
7
At the end of cooking, remove the bay leaf, season with salt and pepper to taste, add half of the parsley, remove from heat, and let it sit for 10-15 minutes. Serve sprinkled with the remaining herbs.
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 5 tablespoon
