This delicious comfort soup takes me back to my childhood. The rich flavours of the fresh root vegetables and a creamy texture is created by making a roux 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.
Recipe Ingredients:
White navy beans: were the standard beans we used for this recipe; we always used the dry beans and soaked them overnight
Yellow Onion: a cooking onion is what is needed for this soup recipe
Carrots: a root vegetable that adds some colour and sweet flavour
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
Whole tomato: a medium standard or roma tomato is needed
Hungarian hot pepper: adds a hint of heat but not overpowering
Seasoning: salt and pepper is needed
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
Hungarian Vegetable White Bean Soup
Ingredients
- 1 1/2 cups dried white navy beans
- 6 cups water
- 1 medium onion, chopped
- 3 carrots, peeled and diced
- 3 parsley root, peeled and diced (can substitute with parsnip root)
- 1 whole tomato
- 1 slice hot Hungarian pepper
- 2 tsp salt
- 1/2 tsp black pepper
Roux:
- 4 tbsp butter
- 4 tbsp flour
- 1/2 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 pot large enough to hold 6 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour.
- Once the beans are halfway cooked, add onion, carrots, parsley root, tomato, hot pepper, salt and black pepper. Simmer for about 30 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. Turn off 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, sandwich 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.
How to make this recipe:
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 pot large enough to hold 6 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1 hour.
When preparing a roux, make sure before you add the flour, the butter has completely melted and has started to sizzle. The photo on the left shows the flour and paprika have been added. At that point, quickly add the liquid from the soup, as shown on the right photo and continue to whisk. You can see it has started to thicken.
Once the beans are halfway cooked, add onion, carrots, parsley root, tomato, hot pepper, salt and black pepper. Simmer for about 30 minutes or until beans and vegetables are cooked. Slowly add the roux mixture into the soup and have your whisk ready to mix it together. Bring the soup to boil for a minute or two, this will allow the soup to thicken. Again, it will not be a thick soup, it should have a nice creamy consistency.
You will not regret making this comfort soup, it is so straight forward, simple ingredients and the taste will have you going back for more! This soup is satisfying and is filling to eat on it’s own. You can also serve with crusty bread, freshly baked butter biscuits or grilled cheese sandwich. Enjoy!
