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List of bean soups

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Fasolada

This is a list of notable bean soups characterized by soups that use beans as a primary ingredient.

Bean soups

Bouneschlupp
Kwati
Ready-made bean dishes
  • 15 Bean Soup – A packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States.[1]
  • Amish preaching soup – Typically served preceding or following Amish church services in American cuisine.[2][3]
  • Bissara – A soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient.[4][5][6][7]
  • Black bean soup
  • Bob chorba – A national Bulgarian dish, translating to "bean soup," prepared using dried beans, onions, tomatoes, chubritza, or dzhodzhen (spearmint) and carrots.[8][9]
  • Bouneschlupp – A traditional Luxemburgish green bean soup with potatoes, bacon, and onions[10][11]
  • Dal – A term used for lentils, a dish of cooked lentils, and lentil soup on the Indian subcontinent[12][13][14]
  • Fasolada – A Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".[15]
  • Fazulnica – A Moravian popular soup made from smoked meat broth, lard, onion, garlic, marjoram, brown beans, and peppers. Add cut smoked and boiled meat and beans.[16]
  • Frejon – A bean and coconut milk soup, consumed by some Christians on Good Friday in various areas of the world[17]
  • Ful medames – Fava beans stew served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, and chili pepper. It is a staple food in Egypt and a common part of the cuisines of many Middle Eastern and African cultures.
  • Hong dou tang – Or red bean soup is a popular Chinese dish[18] served in Mainland China, Hong Kong, and Taiwan. It is categorized as a tang shui (literally translated as sugar water), or sweet soup.
  • Istrian stew
  • Jókai bean soup – A Hungarian soup prepared using pinto beans
  • Kwati – A mixed soup prepared using nine types of sprouted beans,[19] it is a traditional Nepalese dish consumed on the festival of Gun Punhi, the full moon day of Gunlā which is the tenth month in the Nepal Era lunar calendar.
  • Pasulj – A bean soup made of usually white beans, cranberry beans or pinto beans, and more rarely kidney beans, that is common in Serbian, Montenegrin, Bosnian, Croatian, and Slovenian cuisines. It is a common winter dish, and is typically prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock.[20]
  • Pasta fagioli – An Italian soup of pasta and beans
  • Pea soup
  • Senate bean soup – Served in the dining room of the United States Senate every day,[21] in a tradition that dates back to the early 20th century. It is prepared using navy beans, ham hocks, and onion.
  • Stew peas – A Jamaican stew prepared using coconut milk, beans, and salted meat,[22] it is common in Jamaica and elsewhere in the Caribbean.
  • Zuppa toscana – Containing cannellini beans

See also

Notes

References

  1. ^ Erdody, Lindsey (March 2, 2016). "N.K. Hurst considers expanding operations into Zionsville". IBJ.com. Retrieved December 8, 2018.
  2. ^ Mariani, John F. (1999). Encyclopedia of American Food and Drink. Lebhar-Friedman Books. p. 5. ISBN 0-86730-784-6.
  3. ^ Mariani, J.F. (2014). Encyclopedia of American Food and Drink. Bloomsbury Publishing. ISBN 978-1-62040-161-3. Retrieved January 24, 2015.
  4. ^ Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 30. ISBN 978-88-476-0706-4.
  5. ^ Valenta, Kyle (June 23, 2016). "How to eat breakfast like a local around the world - Provided By Advertising Publications". The Seattle Times. Retrieved September 6, 2016.
  6. ^ Morse, K. (1998). Cooking at the Kasbah: Recipes from My Morroccan Kitchen. Chronicle Books. p. 63. ISBN 978-0-8118-1503-1.
  7. ^ Good Eating's Global Dining in Chicago: Where to Find the City's Best International, Ethnic, and Exotic Restaurants. Agate Publishing, Incorporated. 2013. p. 71. ISBN 978-1-57284-443-8. Retrieved September 6, 2016.
  8. ^ Kinser, K. (2014). Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever. Ulysses Press. p. 29. ISBN 978-1-61243-285-4. Retrieved November 6, 2018.
  9. ^ Albala, K. (2011). Food Cultures of the World Encyclopedia. Food Cultures of the World Encyclopedia. Greenwood. p. 67. ISBN 978-0-313-37626-9. Retrieved November 6, 2018. {{cite book}}: line feed character in |series= at position 21 (help)
  10. ^ Goldstein, D.; Merkle, K.; Parasecoli, F.; Mennell, S. (2005). Culinary Cultures of Europe: Identity, Diversity, and Dialogue. Council of Europe Pub. p. 282. ISBN 978-92-871-5744-7. Retrieved November 26, 2018.
  11. ^ Sheehan, P. (2017). Luxembourg. Cultures of the World (Third Edition). Cavendish Square Publishing. p. 130. ISBN 978-1-5026-2738-4. Retrieved November 26, 2018.
  12. ^ S R, Devegowda; OP, Singh; Kumari, Kalpana (2018). "Growth performance of pulses in India" (PDF). The Pharma Innovation Journal. 7 (11): 394–399.
  13. ^ "FAO in India". Retrieved 2 September 2020.
  14. ^ Davidson, Alan; Jaine, Tom (2014). "Dal". The Oxford Companion to Food. Oxford University Press. p. 246. ISBN 9780199677337.
  15. ^ Λεξικό της κοινής Νεοελληνικής, 1998
  16. ^ Fazulnica by Petra Černínová
  17. ^ Omotosho, Kehinde (April 13, 2017). "Frejon: This is the traditional Easter meal of Lagosians". Pulse.ng. Retrieved December 8, 2018.
  18. ^ Law, K.; Meng, L.C.; Tettoni, L.I. (2012). Authentic Recipes from China. Authentic Recipes Series. Tuttle Publishing. p. pt188. ISBN 978-1-4629-0534-8. Retrieved December 8, 2018.
  19. ^ Löwdin, Per (1998). Food, Ritual, and Society: A Study of Social Structure and Food Symbolism Among the Newars. Mandala Book Point. p. 196. Retrieved December 8, 2018.
  20. ^ "Serbian soldierly beans". The Serbian Cookbook. Retrieved 17 December 2015.
  21. ^ Kessler, R. (1998). Inside Congress: The Shocking Scandals, Corruption, and Abuse of Power Behind the Scenes on Capitol Hill. Pocket Books. p. 74. ISBN 978-0-671-00386-9. Retrieved December 8, 2018.
  22. ^ Higman, B.W. (2008). Jamaican Food: History, Biology, Culture. University of the West Indies Press. p. 269. ISBN 978-976-640-205-1. Retrieved December 8, 2018.
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