Ingredients for Bab Leves Hungarian Bean Soup
- 1 lb dried navy beans
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 2 carrots, chopped
- Leeks (not specified in recipe)
- 2 cloves garlic, minced
- Smoked Bacon (not specified in recipe)
- Smoked Ham Stock (not specified in recipe)
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 tbsp smoked paprika
- Flour (not specified in recipe)
- Fresh parsley, for garnish
- Sour cream or plain yogurt, for garnish
- Vinegar (not specified in recipe)
- 8 cups water
- 2 stalks celery, chopped
- 1 tsp caraway seeds
- 1 tsp dried marjoram
- 1 bay leaf
- 2 tbsp tomato paste
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How to Make Bab Leves Hungarian Bean Soup
- In a large pot or Dutch oven, combine the soaked beans and 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender.
- While the beans are simmering, heat olive oil in a separate pan over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the minced garlic, smoked paprika, caraway seeds, marjoram, bay leaf, salt, and pepper to the vegetables. Cook for another minute, stirring constantly, until fragrant.
- Stir in the tomato paste and cook for 1 minute more.
- Add the vegetable mixture to the pot with the simmering beans. Stir well to combine.
- Reduce heat to low, cover, and simmer for at least another 1.5 hours, or until the soup has thickened and the flavors have melded. Stir occasionally.
- Remove the bay leaf before serving.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve with a dollop of sour cream or plain yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
16g
Fat
53g
Carbs
15g
