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Ješprenj (smoked bean soup): recipe illustration
Soups

Ješprenj (smoked bean soup)

A thick soup of white beans simmered with smoked bacon, carrots and potatoes, flavoured with garlic and paprika. A typical Slovenian winter dish, often eaten with rye bread.

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Ingredients

Ingredients

Aromates

Spices & seasoning

Optional extras

On the side

Nutrition facts

538 kcal per serving

Protein
25 g
Carbohydrates
51.8 g
of which sugars
6.8 g
Fat
21.7 g
of which saturated fat
5.7 g
Fiber
17 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The night before, soak the beans in plenty of cold water. Drain them the next day.
  2. In a large pot, cook the sliced onion in the oil for 5 minutes, then add the bacon cut into pieces and brown it lightly.
  3. Add the paprika, stir for 30 seconds, then pour in the water and the drained beans. Add the bay leaf.
  4. Bring to the boil, skim if needed, then lower the heat and simmer for 1 hour.
  5. Add the carrots and potatoes cut into cubes and continue for 30 minutes, until the beans are tender.
  6. Crush the garlic with a little salt, then stir it into the soup with the vinegar. Adjust the seasoning.
  7. Remove the bay leaf and serve hot, sprinkled with parsley if you like, with rye bread.

Variations and tips

Vegetarian version. Replace the bacon with 1 tablespoon of oil and add 1 teaspoon of liquid smoke.

With what you can find here. Canned beans work very well: add them near the end, with only 15 minutes of simmering.

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Original Ecomely recipe.