Bulgarian White Bean Soup with Tomatoes and Savory

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Bob Chorba is a beloved Bulgarian country soup built on slow-cooked white beans, sweet root vegetables, and ripe tomatoes, finished with warm paprika and Bulgarian savory. It is rustic, deeply nourishing, and traditionally served alongside grilled meat or crusty bread. The broth turns silky and slightly creamy as some of the beans break down during simmering.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 58 gCarbs
• 16 gFiber
• 8 gSugar
• 19 gProtein
• 720 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the beans and broth

• 1 1/2 cups (300 g) dried large white beans, rinsed and picked over
• 6 cups (1.5 L) cold water
• 1 medium onion, quartered
• 2 bay leaves
• 1 tsp whole black peppercorns

For the vegetable base

• 3 tbsp sunflower oil or unsalted butter
• 1 large onion, finely diced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 cups (300 g) ripe tomatoes, grated (or 1 cup crushed canned tomatoes)
• 2 tsp sweet Hungarian-style paprika
• 1 1/2 tsp dried savory (chubritsa)

To finish and serve

• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Pinch of hot paprika or chili flakes (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Splash of red wine vinegar or lemon juice, to taste

Directions

1. Soak the beans overnight in plenty of cold water, then drain. Place them in a large pot with the 6 cups of cold water, quartered onion, bay leaves, and peppercorns. Bring to a gentle boil, skim any foam, reduce the heat, and simmer uncovered for 50-60 minutes until the beans are tender but still holding their shape. Reserve the cooking liquid.
2. Meanwhile, heat the oil or butter in a heavy skillet over medium heat. Add the diced onion, carrots, and celery and cook gently for 8-10 minutes until softened and lightly golden at the edges. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
3. Add the grated tomatoes, sweet paprika, and savory to the skillet. Simmer the mixture for 6-8 minutes, stirring often, until it thickens into a rich, jammy base and the tomatoes lose their raw edge.
4. Fish out and discard the quartered onion, bay leaves, and peppercorns from the bean pot. Add the tomato-vegetable base to the beans along with 1 cup of the bean cooking liquid (adding more if you prefer a thinner soup). Season with salt and pepper.
5. Simmer the combined soup gently for 15-20 minutes, mashing a few beans against the side of the pot to thicken the broth naturally. Stir in the parsley and dill, taste, and adjust with salt, pepper, and a small splash of vinegar or lemon juice to brighten the flavors.
6. Ladle into warm bowls, finish each portion with a pinch of hot paprika and an extra drizzle of oil if desired, and serve hot with crusty bread or alongside grilled sausages or pork.

Cook’s Notes

• For faster cooking, swap the dried beans for two 15 oz (425 g) cans of cannellini or great northern beans, drained and rinsed; reduce the simmer time to about 20 minutes total.
• True Bulgarian savory (chubritsa) gives the soup its signature flavor; if unavailable, use a mix of dried thyme and a pinch of oregano as a stand-in.
• Never add the salt at the start of bean cooking, as it can toughen the skins; salt only during the final simmer.
• For a heartier meal, stir in diced smoked sausage or pancetta in the last 10 minutes of cooking, or serve with a wedge of sharp white cheese.
• The soup thickens as it sits; loosen leftovers with a splash of water or stock when reheating and refresh the herbs just before serving.

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