QiMeal
Zupa Fasolowa
Zupa Fasolowa · ready in 10 h 8 min · 6 servings · 565 kcal per serving · medium · 15 ingredients
A hearty Polish white bean soup built on Piękny Jaś-style beans, smoked bacon, and kielbasa for a deep, old-fashioned savoury broth.
- Prep
- 8 h 5 min
- Cook
- 2 h 3 min
- Total
- 10 h 8 min
- Serves
- 6
- kcal
- 565
- Difficulty
- medium
Ingredients · 6 servings
- 350 gDried white bean, rinsed
- 150 gSmoked bacon, diced
- 300 gSmoked kielbasa, sliced
- 500 gPotato, diced
- 180 gCarrot, sliced
- 120 gOnion, diced
- 8 gSweet paprika
- 40 gTomato paste
- 4 gMarjoram, dried
- 1Bay leaf, dried
- 3Allspice berry
- 1000 mlVegetable broth
- 2000 mlWater, cold
- 8 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, large pot, skillet, cutting board, chef knife, colander, mixing bowl, wooden spoon, potato masher, measuring spoon, ladle, serving bowl
Instructions
- Gather Equipment
Gather all ingredients, measure them, and set out a large pot, skillet, cutting board, knife, colander, bowl, wooden spoon, and masher. · 5 min
What to look for: Ingredients are measured and tools are within reach.
- Soak Beans
Rinse 350 g dried white bean, cover with 1000 ml cold water in a bowl, and soak for 8 hours or overnight. · 8 h
What to look for: Beans are swollen and the soaking water is slightly cloudy.
- Cook Beans
Drain the soaked beans, place them in a large pot with 1000 ml fresh water, boil briefly, then simmer until tender. · 1 h
What to look for: Beans are plump and creamy inside but not falling apart.
- Crisp Bacon
Fry diced smoked bacon in a skillet over medium heat until the fat renders and the edges turn crisp and golden. · 8 min
When it is done: Bacon is crisp, sizzling, and cooked hot throughout.
- Soften Onion
Add diced onion to the bacon fat and cook, stirring often, until translucent and lightly sweet, without browning hard. · 4 min
What to look for: Onion looks glossy and translucent.
- Build Base
Add sliced carrot, cooked beans with 500 ml cooking water, vegetable broth, and tomato paste to the pot; bring to a gentle simmer. · 5 min
What to look for: Tomato paste dissolves and the broth turns lightly red.
- Simmer Soup
Simmer the soup uncovered for 20 minutes, stirring now and then, until the carrot begins to soften and the broth tastes smoky. · 20 min
What to look for: Small bubbles rise steadily and the carrot softens.
- Add Potato
Add diced potato and sliced smoked kielbasa, then cook gently until the potato is soft and the sausage is steaming hot. · 18 min
When it is done: Kielbasa is steaming hot and potato crushes easily against the spoon.
- Season Soup
Season with sweet paprika, marjoram, bay leaf, allspice berry, salt, and black pepper; simmer briefly to bloom the aromas. · 5 min
What to look for: Paprika colors the broth deeper and marjoram smells fragrant.
- Mash Beans
Mash some beans and potato against the side of the pot, then stir them back in to thicken the soup naturally. · 3 min
What to look for: Broth turns slightly creamy while whole beans remain visible.
- Serve Hot
Serve the soup hot in deep bowls, making sure each portion has beans, potato, carrot, bacon, and kielbasa. · 2 min
What to look for: Each bowl is hearty, smoky, and evenly filled.
Nutrition (per serving)
| kcal | 565 |
|---|---|
| Protein | 25 g |
| Carbohydrates | 60 g |
| of which sugars | 6 g |
| Fat | 26 g |
| of which saturated | 9 g |
| Fibre | 13 g |
| Sodium | 2124 mg |
Nutri-ScoreB
Allergens
None of the 14 major allergens, per our data.
Ingredient substitutions
Dried white bean
- Great Northern bean: A close white bean type suitable for Polish-style fasolowa.
Smoked bacon
- Smoked pork belly: Use a similarly smoked, fatty cut to keep the savoury base.
Smoked kielbasa
- Smoked sausage: Choose a garlicy Polish-style smoked sausage when kielbasa is unavailable.
Potato
- Waxy potato: Holds shape well during simmering.
Onion
- Yellow onion: The classic mild onion choice for soups.
Sweet paprika
- Hungarian sweet paprika: Use sweet, not hot, paprika for the traditional profile.
