List of bean soups

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

Fasolada

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.
    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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