Hungarian Navy Bean Soup Recipe
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Ingredients: |
Ingredients: 2 tsp. olive oil or bacon fat (or olive oil cooking spray)
1 small onion, diced
2 scallions (green onions) or 1 small leek, diced
2 garlic cloves, minced and/or pressed
2 carrots, shredded, diced or shaved with a mandolin
¼ cup (4 tbsp.) Hormel Real Crumbled Bacon (or 4 slices of bacon, diced, fried to desired crispness and drained)
2 teaspoons sweet Hungarian paprika
½ teaspoon hot Hungarian paprika
4 (15-oz.) cans navy beans, drained and rinsed
4 cups low-sodium vegetable broth (or add 1-2 vegetable bouillon cubes to 4 cups of water, or just use water)
2 tablespoons parsley flakes, crushed after measuring
½-1 teaspoon salt, or to taste
freshly ground black pepper to taste
~~Optional additions~~
½ cup sour cream, at room temperature
2 teaspoons vinegar
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Directions: |
Directions:Heat the oil in a large soup pot or Dutch oven over medium heat. Add the diced onions and scallions (or leek) to the pan and sauté until softened, about 5 minutes. Add the garlic and cook another minute.
Add the crumbled bacon and carrots (you can shred or mandolin-slice the carrots directly into the pot); stir and cook a few more minutes. Add the paprika, stirring to coat the vegetables, and cook briefly until fragrant. Add 3 cans of drained and rinsed navy beans, the broth (or water and 1-2 vegetable bouillon cubes), and the parsley flakes. Bring soup to a boil. Reduce the heat and simmer, covered, until the flavors are blended and vegetables are soft, about 30 to 45 minutes. ~Note: If you prefer no solid beans in your soup, put all the beans in at the start and puree the entire pot once the vegetables are soft.
Remove from the heat and let mixture cool slightly. Transfer the soup (or remove most of the solids with a slotted spoon) to a food processor or blender; puree. Pour puree back into the soup pot and add the remaining can of drained and rinsed navy beans. Return soup to the heat, bring to a simmer and cook another 5 to 10 minutes.
Taste and adjust seasoning as needed. This is where I add salt and some freshly ground black pepper, perhaps more paprika. If you only use water instead of broth or a bouillon cube, it will need more salt.
I have not yet tried adding sour cream and/or vinegar to the soup, but this is where you would do that if you wish. Before adding salt, take out about a cup of the soup, let it cool slightly, then blend it with the room-temperature sour cream. Add the soup-sour cream mixture back into the soup. Mix in the vinegar, taste and adjust seasoning. Perhaps experiment with a small amount in an individual bowl to see if you like it! |
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Personal
Notes: |
Personal
Notes: This is an adaptation of a recipe for Bean Soup or Bab Leves (bab le-vesh) found in The Hungarian Cookbook by Susan Derecskey, one of my many estate sale cookbook finds!
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