Creamy hungarian bean soup

Yield: 1 Servings

Measure Ingredient
2 cups Navy Beans
2 smalls Onions -- chopped
1 \N Leek -- rinsed and chopped
3 mediums Carrots -- diced
6 larges Garlic Cloves -- minced
1 teaspoon Salt
¼ teaspoon Black Pepper
1 tablespoon Sweet Hungarian Paprika
6 tablespoons Flour
½ cup Sour Cream
2 teaspoons Cider Vinegar

Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender (about 1½ hours). Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes.

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