Bab Leves Hungarian Bean Soup Recipe

Ingredients for Bab Leves Hungarian Bean Soup

• Dried Navy Beans
• Salt
• Pepper
• Carrot
• Leeks
• Garlic Cloves
• Smoked Bacon
• Smoked Ham Stock
• Cooking Oil
• Onions
• Hungarian Paprika
• Flour
• Parsley
• Sour Cream
• Vinegar

How to Make Bab Leves Hungarian Bean Soup

1. 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.
2. 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.
3. 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.
4. Stir in the tomato paste and cook for 1 minute more.
5. Add the vegetable mixture to the pot with the simmering beans. Stir well to combine.
6. 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.
7. Remove the bay leaf before serving.
8. Taste and adjust seasoning as needed.
9. Garnish with fresh parsley and serve with a dollop of sour cream or plain yogurt, if desired.