This delicious comfort Hungarian traditional soup takes me back to my childhood. The rich flavours of the fresh root vegetables and a creamy roux texture is spiced with Hungarian sweet paprika makes this simple soup a winner!
This creamy healthy flavourful soup is one of my favourites growing up. Mom’s delicious soup brings back such good memories. She had her favourites too, and this was one of them. It has a creamy consistency with the richness of root vegetables and the flavour of smoky paprika. This comfort soup is one I make it at least 4 times during the fall/winter months.
INGREDIENTS & TIPS
White navy beans: traditionally we have always used dried navy beans for this recipe, by soaking overnight. I haven’t used canned beans in this recipe however, if you substitute with canned beans, I would recommend to add them in the last 15-20 minutes of the cooking time.
Yellow Onion: a cooking onion is what is needed for this soup recipe
Carrots: a root vegetable that offers a sweet flavour to the soup
Parsley root: is a popular and abundant in Hungary and often used in their dishes; although it’s different here in Ontario, this root vegetable is plentiful in mid to late summer and if I want to make this soup in the winter, parley root is shipped in so at times I will substitute with parsnip root, it’s similar but slightly different in flavour
Potatoes: my choice here is Yukon gold for its starchy texture and they hold well during the cooking process
Whole tomato: a medium standard or roma tomato is needed
Hungarian hot pepper: adds a hint of heat but not overpowering and this is optional
Seasoning: choice is Himalayan salt and pepper
Roux: the standard ingredients to make a roux is butter, flour and sweet paprika for this recipe; the paprika gives this soup it’s colour and delicious flavour
HOW TO MAKE THIS DELICIOUS SOUP
Start the night before by rinsing the beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans. The next morning, rinse again and add to a sauce pot large enough to hold 5 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour. The beans will begin to soften at this point.
In a Dutch oven or large pot, heat oil over medium heat, add onions and saute for about 3-4 minutes, then add garlic, carrots, parsley root, and diced potato. Cook for a couple of minutes. Then add the water, tomato, hot pepper, salt and black pepper. Simmer for about 35-40 minutes or until beans and vegetables are cooked.
To make a roux: In a skillet, melt butter, then add flour and stir until well blended. Add paprika and blend well into the roux. Ladle in about 3 scoops of the hot liquid from the soup and stir into the skillet and mix well to create a creamy consistency. Remove from heat.
Bring the soup to a boil and add the roux, stirring with a whisk continually until thoroughly combined. Turn off heat and the consistency should be creamy but not too thick nor runny. To note, the soup will thicken once it cools.
When adding the roux, important to whisk gently to avoid breaking the vegetables or beans. Most of our Hungarian soups will make a roux to create a perfect creamy texture and consistency. Add a couple of tablespoons or more and stir into the soup.
COOKING TIPS
- Traditionally we have always used dried navy beans for this recipe and we would soak them overnight in cool water, making sure the water is covering the beans. I haven’t used canned beans in this recipe however, if you substitute with canned beans, I would recommend to add them at the end of the cooking, about 15-20 minutes cooking time left.
- To note, this soup will thicken as it cools and when reheating, stir in about 1/2 cup of water and that should do it.
- When making the roux, take your time and keep the temperature medium-low to avoid burning the butter and flour mixture. Once the paprika is stirred in, add some liquid from the soup and stir well. Slowly add it to the soup and whisk gently to avoid breaking the vegetables.
Time to serve it up, garnish with some more parsley and we always served with crusty bread. This soup is filling and so satisfying that you will be SO impressed and will thoroughly enjoy it!
STORE this soup in the refrigerator for up to 3-4 days in a container with a lid. To freezer, use an appropriate container or ziplock bag for up to about 1-2 months.
DID YOU MAKE THIS SOUP…….
Don’t forget to comment and rate this recipe. We appreciate your feedback and suggestions.
Hungarian Hearty White Bean Vegetable Soup
Equipment
- Dutch oven
- medium sauce pot
- small skillet
Ingredients
- 1 1/2 cups dried white navy beans
- 6 cups water
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 3 carrots, peeled and sliced
- 2 parsley root, peeled and diced (can substitute with parsnip root)
- 1 large Yukon gold potato, peeled and diced (or 2 medium potatoes)
- 1 whole tomato, chopped
- 1 slice hot Hungarian pepper (optional)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 3-4 tbsp parsley, chopped, extra for garnishing
Roux:
- 4 tbsp butter
- 4 tbsp flour
- 1 tsp Hungarian sweet paprika
Instructions
- Rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans. The next morning, rinse again and add to a sauce pot large enough to hold 5 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour. The beans will begin to soften at this point.
- In a Dutch oven or large pot, heat oil over medium heat, add onions and saute for about 3-4 minutes, then add garlic, carrots, parsley root, and diced potato. Cook for a couple of minutes. Then add the water, tomato, hot pepper, salt and black pepper. Simmer for about 35-40 minutes or until beans and vegetables are cooked.
- To make a roux: In a skillet, melt butter, then add flour and stir until well blended. Add paprika and blend well into the roux. Ladle in about 3 scoops of the hot liquid from the soup and stir into the skillet and mix well to create a creamy consistency. Remove from heat.
- Bring the soup to a boil and add the roux, stirring with a whisk continually until thoroughly combined. Turn off heat and the consistency should be creamy but not too thick nor runny. To note, the soup will thicken once it cools.
- Serve with crusty bread or butter biscuit. Then garnish with parsley.
Nutrition
If you have never purchased parsley root, you will notice that it will have the parsley leaves attached to the root. Most often than not, this is how it is sold in the supermarkets and farmers market. This root vegetable has such a wonderful fragrant and flavour that you will want to add it to other soups.
