Bean and Sausage Soup (Grah s Kobasicom): A Croatian Delight
Bean and Sausage Soup, locally known as Grah s Kobasicom, is a traditional Croatian dish that boasts both flavor and history. Originating from the heart of Croatia, this hearty soup captures the essence of homemade comfort food, combining the richness of smoked sausages with the wholesomeness of beans.
Unlike some other soups, Grah s Kobasicom has stood the test of time and remains a favorite among many households, especially during colder seasons. Its depth of flavor, which is only enhanced when paired with Selo Olive Oil, is loved by all ages.
Cooking Tips for the Perfect Bean and Sausage Soup
- Pre-cooking ingredients: While some recipes might have you toss everything into the pot, for a rich flavor, it's advised to brown the sausage first and sauté the vegetables. This releases their flavors and makes for a better-tasting soup.
- Choosing the right oil: Using Selo Olive Oil not only incorporates a hint of the Croatian coastline but also ensures a smooth, rich base for your soup.
- Soup consistency: Overcooking the beans or adding too much broth can result in a watery consistency. Ensure you simmer the soup just until the beans are soft for the best texture.
- Spice levels: Adjust the chili flakes according to your taste. If you're not a fan of heat, you can omit them entirely.
- Enhancing flavors: The soup tastes even better the next day, as the flavors meld together. So, consider making a bigger batch!
This soup is best paired with a slice of crusty bread, drizzled with some Selo Olive Oil for added depth and richness. The smooth notes of the olive oil perfectly complement the smoky flavors of the soup.
Why Choose Selo Olive Oil?
Selo Olive Oil is a premium Croatian brand that brings authenticity to every dish. Incorporating it into the Bean and Sausage Soup not only enhances the traditional flavors but also adds a touch of luxury to a simple meal.
Bean and Sausage Soup (Grah s Kobasicom)
Selo Olive Oil
- 2 cups dried beans (preferably pinto or cranberry beans)
- 1 lb smoked sausage, sliced into rounds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes (optional for a bit of heat)
- 1 can (14.5 oz) diced tomatoes with their juice
- 6 cups chicken or vegetable broth
2 tablespoons Croatian olive oil
- Salt, to taste
- Fresh parsley, chopped, for garnish
- Prep the Beans: Soak the beans overnight in plenty of water. Drain and rinse them before using.
- Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the sausage slices and brown them lightly on both sides. Remove them from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the onions, and sauté until translucent. Add garlic, carrots, and celery, and continue to sauté for 5 more minutes, or until the vegetables start to soften.
- Add Spices and Tomatoes: Stir in the smoked paprika, black pepper, chili flakes, and bay leaf. Then, pour in the diced tomatoes with their juice and stir.
- Beans, Broth, and Sausage: Add the soaked beans, the previously browned sausage, and the chicken or vegetable broth to the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours or until the beans are soft and the soup has thickened. Stir occasionally and add more broth or water if the soup becomes too thick.
- Season and Serve: Season the soup with salt to taste. Remove the bay leaf before serving. Ladle the soup into bowls, and garnish with chopped fresh parsley.
This hearty soup tastes even better the next day! You can make it in advance and reheat it for a comforting meal. Pair with crusty bread for added delight.