Fižolova juha (bean soup), Slovenian Recipe

dried beans

🥗Healthier: canned beans

💰Cheaper: split peas

Canned beans save time, while split peas are budget-friendly.

vegetable broth

🥗Healthier: water with herbs

💰Cheaper: water

Using water with herbs reduces sodium and cost.

Soak dried beans overnight in water.

Drain and rinse the beans.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add soaked beans, diced potato, bay leaf, thyme, and vegetable broth.

Bring to a boil, then reduce heat and simmer for 1-1.5 hours until beans are tender.

Remove bay leaf and blend part of the soup for a creamier texture, if desired.

Season with salt, black pepper, and smoked paprika to taste.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level: