Name: White Kidney Bean Soup (Gravche Supa)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: ½ teaspoon paprika; 2 cups (370 g) dried white kidney or Great Northern beans, soaked for at least 6 hours in plenty of water; 4 cups (1 liter) low-sodium chicken stock; 2 Yukon gold potatoes, peeled and cut into 1-inch (2.5 cm) pieces; 2 cups (500 g) stewed or diced tomatoes (from a jar or can); ¼ teaspoon crushed red pepper flakes; 2 teaspoons kosher salt; 2 cups (480 ml) boiling water; 1 medium yellow onion, diced; 2 teaspoons chopped fresh mint; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 2 carrots, peeled, sliced in half lengthwise, and diced

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This is one of my father’s specialties and favorite recipes. I can always tell when a pot is on the stove from its comforting aroma, which still brings back fond memories. For periods of religious fasting when meat is prohibited, this soup is made with water instead of chicken broth—a great alternative if you’re a vegetarian.

Ingredients

2 cups (370 g) dried white kidney or Great Northern beans, soaked for at least 6 hours in plenty of water
2

Method

Drain and rinse the beans and place them in a large stockpot. Cover with about 10 cups (2.4 liters) of cold water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 1½ hours or until the beans are tender. Drain and set aside.

In a separate large stockpot, heat the oil over medium heat. Add the onion and sauté for 3 to 4 minutes until translucent. Stir