Грузинский фасолевый суп (Georgian Bean Soup with Herbs and Adjika)

Georgian Fast With Oil Published April 10, 2026

This is a thick, warming bean soup built on the Georgian flavor foundations: cilantro, garlic, blue fenugreek, and a spoonful of adjika that gives the broth a slow, persistent heat. Unlike the French or Italian bean soup traditions, which tend toward restraint, this Georgian version is aggressively flavored and finishes with a wallop of fresh herbs stirred in off the heat.

It is fast-day food designed for cold weather and heavy labor. The protein content is serious, the broth is thick enough to hold a spoon upright, and a single bowl with bread will carry you through the afternoon.

FASTING LEVEL: Fast With Oil (omit oil for strict days)
SERVINGS: 6
TIME: 1 hour (plus overnight soaking)

INGREDIENTS

- 400g dried white beans (butter beans or cannellini), soaked overnight and drained
- 3 tablespoons sunflower oil (omit for strict fast)
- 2 large onions, diced
- 2 medium carrots, diced
- 3 stalks celery, diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1-2 teaspoons Georgian adjika (or 1/2 teaspoon cayenne plus 1/2 teaspoon paprika and a pinch of fenugreek)
- 1 teaspoon ground coriander seeds
- 1 teaspoon blue fenugreek (utskho suneli)
- 7 cups water
- 2 bay leaves
- 1 large bunch fresh cilantro, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons red wine vinegar
- Salt and black pepper to taste

METHOD

1. Place the soaked beans in a large pot with the water and bay leaves. Bring to a boil, then reduce heat and simmer for 35-45 minutes until the beans are tender but still holding their shape.

2. While the beans cook, heat the oil in a skillet over medium heat. Cook the onions, carrots, and celery for 10 minutes until softened. For strict days, use 1/4 cup of the bean cooking liquid instead of oil.

3. Add the tomato paste, adjika, coriander, and blue fenugreek to the vegetables. Stir for 1-2 minutes until fragrant and the paste darkens slightly.

4. Add the vegetable mixture to the pot of beans. Simmer together for 15 minutes. Remove about 1 cup of beans, mash them with a fork, and return to the pot — this thickens the soup while keeping some beans whole.

5. Remove the bay leaves. Stir in the garlic, cilantro, dill, and vinegar. Season with salt and pepper. The soup should be thick, herby, and carry a gentle heat from the adjika.

6. Serve in deep bowls with crusty bread. A spoonful of additional adjika on the table for those who want more fire.

NOTES

- Georgian adjika is a fermented chili-garlic-herb paste, not a powder. It comes in red (hot) and green (milder) varieties. The red is traditional here.
- If you cannot find adjika, a combination of harissa and a pinch of fenugreek approximates the flavor.
- Adding the garlic and herbs off the heat preserves their freshness and fragrance. This is a distinctly Georgian technique.
- Keeps refrigerated for 5 days. The flavor deepens considerably overnight.