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Creamy Hungarian Bean Soup

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Submitted by ashukian

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

7 hrs

Ingredients

2 473
CUPS ML NAVY BEANS
2 2
SMALL SMALL ONIONS
chopped
1 1
EACH EACH LEEKS
rinsed, chopped *
3 3
MEDIUM MEDIUM CARROTS
diced
6 6
LARGE LARGE GARLIC CLOVES
minced *
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML PAPRIKA
sweet
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML SOUR CREAM
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 144 22% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 613mg 26%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 19%
Sugars g
Protein 13g
Vitamin A 87% Vitamin C 6%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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