Czech name: Bílá fazolová polévka

Written by Lucie Urbankova

White bean soup is served as a starter, but it can be also served as small lunch as beans are filling. This is why it is usually served in the Czech Republic before a sweet dish, or something not filling enough. It is very inexpensive and  makes a large amount. White bean soup is even better the following day after cooking.


3 cups white beans
1 carrot
1 parsnip
1 stalk celery
2 tsp thyme
salt to taste
1 tsp grounded white pepper to taste
2 Tbs cooking oil
2 Tbs Wondra instant flour
2 minced garlic cloves
1/3 cup diced tomatoes (optional)
1 cube chicken bullion (optional)


Cover the beans with water and soak overnight in a large pot with a lid. The next day drain the beans adding enough water to completely cover them, cook until soft about an hour. A pressure cooker may be used. Then fry the sliced vegetables in oil and stir in the instant flour. Fry for 3 min. then add the beans. Add chicken bullion and diced tomatoes (optional). Add 3 cups of water. Flavor the soup with garlic, thyme salt, and pepper to taste. Cook for a minute and serve hot.

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