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Nutrition Facts
Serving Size 1 (266g) Recipe makes 4 servings
Calories 445
Calories from Fat 219		(49%)
Amount Per Serving		%DV
	Total Fat 24.4g	37%
	Saturated Fat 14.8g	74%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 973mg		40%
Potassium 715mg		20%
Total Carbohydrate 47.8g		15%
	Dietary Fiber 12.8g	51%
	Sugars 5.1g
Protein 11.5g		22%
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Creamy Hungarian Bean Soup

Recipe #375547 | 2 hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jun 2, 2009

Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.

SERVES 4 (change servings and units)

Ingredients

2 cups navy beans
2 small onions, chopped
1 leek, rinsed and chopped
3 medium carrots, diced
6 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sweet Hungarian paprika
6 tablespoons flour
6 tablespoons butter
1/2 cup sour cream
2 teaspoons cider vinegar

Directions

1
Soak navy beans overnight.
2
Drain them and place in large soup pot with onions, leek, carrots, and garlic.
3
Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
4
Make a light taupe-colored roux from the flour & butter in a small saucepan.
5
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.
6
Gently reheat the soup for about 10 minutes.

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Featured Reviews for This Recipe

From: TreeSquirrel

On Jul 18, 2009

I just made this soup and love it!! I strayed from the recipe a bit and added extra water and extra sour cream. This made the soup less thick and I love "soupy" beans!! Also, I forgot to add the vinegar, but I love the dish without the addition!! I served with a basic cornbread recipe and my boyfriend just asked me to make this bean soup again!!

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From: Queen Roachie

On Jul 6, 2009

Loved this! I did make some changes based on what was in the house... the essence of poverty cooking... One large vidalia instead of two small onions, no leek, and half butter, half bacon grease for the roux. I also had two cans of chicken broth in the cabinet and used that in place of some water. This was really thick, more like a stew than a soup, but the bacon grease gave a smoky flavor. Just a head's up that the roux is really dense, so don't feel like you've done something wrong. It will whisk in just fine.