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Ciorba de Fascole (Bean and Smoked Pork Soup)

IngredientsBeans, Pork, Vegetables
Menu PartSoup
Cuisine TypeEuropean

Source: Kennesaw State University (Kennesaw, Ga.)

Based on a traditional Romanian recipe, two types of beans serve as the base for this rich and flavorful soup. 


10 oz. white bean
6 oz. chickpea
6 oz. oil
1 carrot, diced 1/2 in.
1 celery rib, diced 1/2 in.
1 medium onion, diced 1/2 in.
1 red pepper, diced 1/2 in.
10 medium mushrooms, sliced
2 whole smoked pig’s feet
1 gal. chicken stock
1 bunch parsley, chopped 
2 sprigs rosemary, slightly chopped
Salt and black pepper to taste


  1. Soak beans overnight separately in double amount of water than package instructions.
  2. In large saucepot over medium-high heat, add oil and next five ingredients; sauté for 2 minutes. Add pig’s feet, then chicken stock.
  3. Add beans and reduce heat to simmer; cook until beans are tender. Add parsley, rosemary and salt and pepper to taste. Hold for service.

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