This hearty Creamy Hungarian Bean Soup is a masterpiece of comfort food, blending the earthy richness of navy beans with the sweet warmth of carrots and the pungent bite of leeks. The star ingredient, sweet Hungarian paprika, infuses the broth with a deep, aromatic flavor that defines Eastern European cuisine. Thickened with a roux made from flour and bean broth, the texture becomes luxuriously smooth rather than watery. A final swirl of sour cream and a splash of cider vinegar add a necessary brightness and tang that cuts through the richness. Perfect for chilly evenings, this vegetarian dish is not only incredibly satisfying but also economical and easy to prepare in large batches for meal prep.
Creamy Hungarian Bean Soup
Description
This hearty Creamy Hungarian Bean Soup is a masterpiece of comfort food, blending the earthy richness of navy beans with the sweet warmth of carrots and the pungent bite of leeks. The star ingredient, sweet Hungarian paprika, infuses the broth with a deep, aromatic flavor that defines Eastern European cuisine. Thickened with a roux made from flour and bean broth, the texture becomes luxuriously smooth rather than watery. A final swirl of sour cream and a splash of cider vinegar add a necessary brightness and tang that cuts through the richness. Perfect for chilly evenings, this vegetarian dish is not only incredibly satisfying but also economical and easy to prepare in large batches for meal prep.Ingredients
Directions
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Rinse the navy beans and soak them in cold water overnight or for at least 8 hours.
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Drain the soaked beans and place them in a large Dutch oven or heavy-bottomed pot.
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Add the chopped onions, rinsed leeks, diced carrots, and minced garlic to the pot with the beans.
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Cover the ingredients with water by about one to two inches.
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Bring the pot to a boil over high heat, then reduce heat to low, cover, and simmer for about 1.5 hours until the beans are tender.
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Stir in the salt, black pepper, and sweet Hungarian paprika, allowing it to simmer for another 5 minutes to meld flavors.
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Ladle out approximately 2 cups of the hot bean broth into a separate bowl.
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In a small bowl, whisk the flour into the hot broth gradually until you have a smooth, lump-free slurry.
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Pour the flour mixture back into the pot of beans, stirring constantly to prevent lumps and thicken the soup.
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Simmer the soup for another 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
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Remove the pot from the heat and let it cool slightly for 5 minutes.
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Whisk in the sour cream and cider vinegar until fully incorporated.
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Gently reheat the soup over low heat for a few minutes if necessary, but do not boil after adding the sour cream.
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Serve hot, garnished with extra paprika or fresh herbs if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 609.1kcal
- % Daily Value *
- Total Fat 8.1g13%
- Saturated Fat 4.0g20%
- Cholesterol 15.9mg6%
- Sodium 4980.7mg208%
- Total Carbohydrate 117.1g40%
- Dietary Fiber 21.1g85%
- Sugars 12.0g
- Protein 24.6g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
