Creamy Hungarian Bean Soup
Yield
8 servingsPrep
10 minCook
1 hrsReady
7 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
navy beans
|
|
| 2 | small |
onions
chopped |
|
| 1 | each |
leeks
rinsed, chopped |
*
|
| 3 | medium |
carrots
diced |
|
| 6 | large |
garlic cloves
minced |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
paprika
sweet |
|
| 6 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
sour cream
|
|
| 2 | teaspoons |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
navy beans
|
|
| 2 | small |
onions
chopped |
|
| 1 | each |
leeks
rinsed, chopped |
*
|
| 3 | medium |
carrots
diced |
|
| 6 | large |
garlic cloves
minced |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
paprika
sweet |
|
| 9E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
sour cream
|
|
| 1E+1 | ml |
apple cider vinegar
|
|
Directions
Soak navy beans overnight.
Drain them and place in large soup pot with onions, leek, carrots, and garlic.
Add water to an inch above the level of the beans.
Bring them to a boil and then simmer, covered, until tender, about 1½ hours.
Mix in the salt, pepper, and paprika.
Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth.
Add the flour mixture to the beans, stirring constantly.
Remove the soup from the heat and whisk in the sour cream and then the vinegar.
Gently reheat the soup for about 10 minutes.
