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Hungarian bean soup

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Ingredients/Components

paprika - 1/2 tsp
olive oil - 2 Tbsp
bay leaves - 2 item
vegetable stock - 6 c
medium yellow onion, diced - 1 item
dried pinto beans, soaked overnight - 3/4 c
ribs celery, trimmed and diced - 2 item
parsnip, peeled, trimmed and diced - 1 item
medium carrot, trimmed and diced - 1 item
cloves garlic, peeled and minced - 2 item
kielbasa, thinly sliced - 1/2 lb
salt and fresh ground black pepper - 1 item
leaves from 2 sprigs parsley, chopped

How to make hungarian bean soup:

Drain and rinse beans. Then put into a medium pot and cover with cold water by 2-inches. Bring to a boil over high heat. Reduce heat to medium and simmer until just tender, 30 to 40 minutes. Drain and set aside.

Heat oil in a medium pot over medium heat. Add celery, onions, parsnips, carrots and garlic and cook, stirring often, until vegetables begin to soften, about 10 minutes. Add stock, beans and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until vegetables and beans are soft, about 40 to 50 minutes. Add kielbasa, paprika, salt and pepper to taste and simmer until sausage is heated through, 10 to 15 minutes more. Discard bay leaves. Serve soup garnished with parsley.

Recipe categories: Soups & stews, Beans, Hungarian.

Rating:

3.7

Average rating: 3.7, total votes: 9

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