Traditional Romanian Bean Soup Recipe – Ciorba De Fasole

A close-up of the bean soup inside a white bowl. It sits on a rectangular platter which also has two green chilli peppers and some cut red onion on it.

Beans are one of the staple ingredients in the Romanian cuisine. We have several traditional recipes using them, which are cooked mostly during the winter months. Beans are not just an essential ingredient, but also provide warmth and comfort during the cold weather. Today I will teach you how to make the traditional Romanian bean soup recipe – one of the most popular soups in the country. You will find it on any traditional restaurant menu, and it will usually be served inside a bread bowl. There are several versions of this soup. Today I am making the original lent bean soup which is both vegetarian and vegan.  

The Ingredients for the Traditional Romanian Bean Soup Recipe

Some of the ingredients for this recipe: a purple bowl with soaked white beans, a yellow can of chopped tomatoes, a carrot, a brown onion, a jar of bright red smoked paprika, a bag of dill and a red tube of tomato paste.

The Romanian bean soup recipe is very cheap, using only a few ingredients. The bean that we use in Romania is the white one. You can buy in markets directly from the farmers, who sell it in large raffia bags. Besides the beans, you will also need the classic trio of any Romanian soup: onions, carrots and celery. To flavour the soup I used chopped tomatoes, tomato pasta, sweet paprika and smoked paprika. I think that smoked paprika is essential for this soup. And a little bit of it goes a long way.

How to Make the Traditional Romanian Bean Soup

White beans inside a stainless steel pot, covered with water, and three bay leaves on top.

Whilst the Romanian bean soup is very easy to make, it takes time because the beans have to become tender. Depending on the age of the beans, this process can take a short or longer time.

Begin by soaking the white beans in water overnight. If possible, change the water once or twice during the soaking period. This helps to soften the beans and reduce their cooking time. When you’re ready to cook, rinse the beans thoroughly and place them in a large pot. Cover the beans with fresh water and bring to a boil. Allow them to cook for 5 minutes, then drain the water, rinse the beans, and refill the pot with fresh water. Repeat this step one more time to help soften the beans.

Chopped carrots and onions searing inside a small pot

After rinsing, cover the beans with plenty of water, add the bay leaves, and bring them to a boil. Reduce the heat and let the beans simmer for 1-2 hours until they are soft and tender. The cooking time may vary depending on the age of the beans.

While the beans are cooking, prepare the vegetables. In a separate pan, sauté the diced onion, chopped carrots, and celery in a bit of oil until they become soft and fragrant.

A close-up of the red soup bubbling inside a stainless steel pot.

When the beans are almost ready, add the sautéed vegetables to the pot of beans and stir well. Let the mixture cook together for about 15 minutes. Stir in the chopped tomatoes and tomato paste. Mix everything thoroughly and let it simmer for another 5 minutes. Add the smoked paprika and sweet paprika, stir well and allow the soup to cook for an additional 5 minutes. Finally, chop the fresh dill and stir it into the soup. Season with salt to taste, and let the soup simmer for a few more minutes to allow the flavours to combine.

Serve the soup piping hot.

Notes and Tips:

A close-up of the bean soup inside a white bowl. It sits on a rectangular platter which also has two green chilli peppers and some cut red onion on it.
  • Soaking the beans overnight is essential for reducing cooking time and improving their texture. If you’re short on time, you can use canned beans, but the flavour and texture might differ slightly.  
  • If you have a pressure cooker, you can reduce the cooking time of the beans by cooking them in it.
  • Feel free to add other vegetables like parsnips or bell peppers for additional flavour and nutrients. I replaced the pepper with the sweet paprika, as I didn’t have any around the house on this occasion.
A close-up of the bean soup inside a white bowl. It sits on a rectangular platter which also has two green chilli peppers and some cut red onion on it.

Romanian Bean Soup

This vegan traditional Romanian bean soup is a staple of winter. It requires very affordable ingredients and it makes easily. It's a perfect comforting winter warming dish.
Prep Time 15 minutes
Cook Time 2 hours
Course Soup
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 300 gr white beans
  • 1 large carrot
  • 1 large onion
  • 1 celery
  • 2-3 bay leaves
  • 1 can chopped tomatoes
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tbsp sweet paprika
  • bunch of dill
  • salt to taste

Instructions
 

  • Start by soaking the beans in water overnight. If you can, change the water once or twice before cooking.
  • When you're ready to cook, rinse the beans and put them in a pot covered with fresh water.
  • Bring the beans to a boil and let them cook for 5 minutes. Then, drain the water, rinse the beans, and cover them with fresh water again.
  • Repeat the above step one more time.
  • Now, cover the beans with plenty of water, add 2-3 bay leaves, and bring to a boil. Let them simmer for 1-2 hours until they're nice and soft. The cooking time depends on how old your beans are.
  • When the beans are almost ready, it's time to prep the veggies.
  • In a separate pan, sauté the onion, carrots, and celery until they're soft.
  • Add the sautéed veggies to the pot of beans and give everything a good stir. Let it all cook together for about 15 minutes.
  • Toss in the chopped tomatoes and tomato paste. Stir well and let it simmer for 5 minutes.
  • Add the smoked paprika and sweet paprika, and let the soup cook for another 5 minutes.
  • Finally, stir in the chopped dill and salt to taste.
  • Serve your soup piping hot. If you want to go full Romanian style, offer some red onion, green chilli peppers, and a dollop of sour cream on the side.

FAQ:

A spoon filled with the bean soup, raised above the white bowl which is blurred.

How long can I store leftovers?

Leftover bean soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.

Can I freeze the Romanian bean soup?

Yes, this bean soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. After soaking the beans, add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beans are tender.

For more traditional Romanian soups, check out my recommendations below:

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