Garlicky Bean Medley Perogy Soup



Garlicky Bean Medley Perogy Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4


  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 3 tbsp olive oil
  • 1 small onion finely diced
  • 8 arlic cloves diced
  • 1 large carrot chopped
  • 1 large celery stalk chopped
  • 1 cup diced tomatoes with their juice
  • 5 cups vegetable broth
  • 2 cups mixed beans Romano, black bean, chickpea, black-eye, white bean, kidney, cooked
  • 1/4 cup Italian flat-leaf parsley chopped
  • Salt and fresh ground pepper

Possible Toppings:

  • Chillies
  • Sour cream
  • Greek yogurt
  • Chives
  • Feta


  • 1. Heat oil in a large pot over medium heat, add, onion, garlic, carrots, celery and saut√© for 4-5 mins until onion, garlic and vegetables have softened, stirring occasionally.
    2. Add tomatoes and cook for 3-4 minutes.
    3. Add vegetable stock and bring to a boil. Add beans and reduce heat to a simmer for 15 minutes. Turn off heat and season with salt and pepper and stir in parsley.
    4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
    5. Drain perogies and divide in soup bowls and ladle in bean soup