Hungarian Hearty White Bean Vegetable Soup
This Hungarian hearty vegetable white bean soup is healthy and satisfying with big on flavours!
Servings: 6 servings
Calories: 346kcal
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
Calories: 346kcal | Carbohydrates: 55g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 880mg | Potassium: 1120mg | Fiber: 18g | Sugar: 8g | Vitamin A: 5665IU | Vitamin C: 20mg | Calcium: 127mg | Iron: 4mg