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
  • 15 bean soup – a packaged dry bean soup mix produced by the N.K. Hurst Co. in the United States[1]
  • Amish preaching soup – in American cuisine, it was typically served preceding or following Amish church services.[2][3] Some versions are prepared with beans and ham hocks.[4]
  • Bissara – a soup and a bean dip in African cuisine, prepared with dried, puréed broad beans as a primary ingredient.[5][6][7][8]
  • Black bean soup
  • Bob chorba – a national Bulgarian dish, the name translates to "bean soup".[9] It is prepared using dried beans, onions, tomatoes, chubritza or dzhodzhen (spearmint) and carrots.[9][10]
  • Bouneschlupp – a traditional Luxemburgish green bean soup with potatoes, bacon, and onions[11][12]
  • Fasolada – a Greek, Levantine, and Cypriot soup of dry white beans, olive oil, and vegetables, sometimes called the "national food of the Greeks".[13]
  • Frejon – a bean and coconut milk soup, it is consumed by some Christians on Good Friday in various areas of the world[14]
  • Hong dou tang – or red bean soup is a popular Chinese dish[15] served in Mainland China, Hong Kong, and Taiwan. It is categorized as a tang shui (literally translated as sugar water), or sweet soup.
  • Jókai bean soup – a Hungarian soup prepared using pinto beans
  • Kwati – a mixed soup prepared using nine types of sprouted beans,[lower-alpha 1] 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.[17]
  • Senate bean soup – served in the dining room of the United States Senate every day,[18] 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,[19] it is a common in Jamaica and elsewhere in the Caribbean.
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See also

Notes
  1. "Kwati is prepared by making beans sprout. Generally, it is said that there should be nine types of beans in the kwati. However, I found that the villagers in Sunakothi would only put four or five varieties in ..."[16]

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.CS1 maint: ref=harv (link)
  4. Cronley, C. (2001). Sometimes a Wheel Falls Off: Essays from Public Radio. Hawk Publishing Group. p. 113. ISBN 978-1-930709-38-6. Retrieved January 24, 2015.CS1 maint: ref=harv (link)
  5. Weiss, J.; Chirichigno, P. (2007). Egyptian Cooking English Edition. Bonechi. p. 30. ISBN 978-88-476-0706-4.
  6. 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.
  7. Morse, K. (1998). Cooking at the Kasbah: Recipes from My Morroccan Kitchen. Chronicle Books. p. 63. ISBN 978-0-8118-1503-1.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Λεξικό της κοινής Νεοελληνικής, 1998
  14. Omotosho, Kehinde (April 13, 2017). "Frejon: This is the traditional Easter meal of Lagosians". Pulse.ng. Retrieved December 8, 2018.
  15. 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.
  16. 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.
  17. "Serbian soldierly beans". The Serbian Cookbook. Retrieved 17 December 2015.
  18. 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.
  19. 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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