Fruits & Veggies Monday/Bean Soup with handmade pasta

Hello Foodies and Steemians!

Especially in the cold season tastes a hearty bean soup with handmade pasta especially good.

The bean is undoubtedly the most-eaten vegetables in Burgenland's traditional cuisine. It is not only very nutritious and gives enough strength, but it can also be prepared in a variety of ways. The recipes, which were created in many parts of the country with the bean, are endless: of course soups and cereals, hearty stews, strudel in a variety of variations (eg bunches of strudel with beans, baked bean strudel), even cakes and desserts are served with this versatile legume prepared. A typical recipe of Burgenland cuisine


Ingredients soup

  • 200 g quail beans
  • 3-4 carrots
  • 1 parsley root
  • 1 piece of celeriac
  • 1 piece leek
  • parsley leaves

Ingredients Roux

  • 3 tablespoons rapeseed oil
  • 2 tablespoons of kamut flour
  • 1 tbsp. Paprika powder


Ingredients pasta dough

  • 130 g of Kamut flour
  • 1 tablespoon of egg substitute powder or soy flour
  • water


Preparation of soup

Wash beans in a strainer under running water and soak beans in cold water for at least 8 hours, better overnight.

After soaking, drain the soaking water, add fresh water to the beans and cook gently (about 40 minutes).


Cut the vegetables into small pieces, mince the parsley. Put the vegetables in a 3 liter saucepan, cover with water, add salt and pepper. Cook the vegetables until soft.


Add the cooked beans to the ready-cooked vegetables.


Now add so much bean water until the pot is three quarters full.


For the roux, put the oil and the flour in a small saucepan and roast over medium heat to a light brown color.

Now add the paprika powder, stir briefly and take the cooking pot from the cooking plate, (roasting too long makes the paprika bitter) and let the roux cool a Little.


Bring the soup to a boil and thicken with the roux. Depending on how creamy you want the soup you add more or less.



For the pasta dough, mix the flour, the egg substitute and slowly add enough water until a firm, smooth dough is formed.


Roll out the dough thinly on a smooth work surface, since I do not have a pasta machine, I have to do it by Hand 😏


Divide the dough into pieces and pluck small pieces of it.



Bring the soup to a boil again, add the noodles and simmer on medium heat for about 5 minutes, until the noodles are soft.


This bean soup is probably the most popular dish in this country.


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