Bab Leves Hungarian Bean Soup

Nutriscore Rating: 70/100

Warm, hearty, and brimming with classic Hungarian flavors, Bab Leves is a traditional bean soup that’s perfect for cozy family dinners or an authentic culinary adventure. This rich, smoky soup combines tender pinto beans, carrots, parsnip, celery, and your choice of savory smoked pork hock or sausage for a depth of flavor that’s truly irresistible. A touch of paprika and a velvety roux give the soup its signature vibrancy and creamy texture, while sour cream adds a tangy finish. Simmered to perfection and topped with fresh parsley, this hearty soup is a celebration of comfort food at its finest. Serve with crusty bread to soak up every delicious drop of this Hungarian classic. Perfect for meal prepping or feeding a crowd, Bab Leves is an easy way to bring Old World flavors to your table.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 250 g dried pinto beans
• 300 g smoked pork hock or smoked sausage
• 2 medium carrots
• 1 medium parsnip
• 2 medium celery stalks
• 1 medium onion
• 2 cloves garlic cloves
• 1 tbsp paprika
• 1 bay leaf
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil or lard
• 100 g sour cream
• 2 tbsp fresh parsley (chopped)
• 1 to taste salt
• 1 to taste black pepper
• 2 liters water

📝 Instructions

13 steps

1. Rinse the dried pinto beans thoroughly under cold water and soak them in a large bowl of water overnight.

2. Drain the soaked beans and set them aside.

3. In a large pot, combine the beans, smoked pork hock (or sausage), water, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 1.5 hours, or until the beans are tender.

4. While the beans are cooking, dice the carrots, parsnip, celery, and onion into small pieces. Mince the garlic cloves.

5. In a skillet, heat the vegetable oil or lard over medium heat. Add the diced onion and garlic, and sauté until translucent, about 5 minutes.

6. Stir in the paprika and flour into the onion mixture to create a roux. Cook for 1-2 minutes, stirring constantly to prevent burning.

7. Slowly ladle some of the hot broth from the pot into the skillet, whisking to incorporate the roux into a smooth paste.

8. Pour the roux mixture back into the pot with the beans and stir well to combine.

9. Add the diced carrots, parsnips, and celery to the pot. Simmer for another 20 minutes until the vegetables are tender.

10. Season the soup with salt and black pepper to taste.

11. Remove the pork hock from the soup, shred the meat off the bone, and return the meat to the soup. If using smoked sausage, slice it and add it back into the pot.

12. Stir in the sour cream and fresh parsley just before serving, reserving some parsley for garnish if desired.

13. Serve the Bab Leves hot with crusty bread or a dollop of additional sour cream on top if preferred.

Nutrition Facts

1 serving (544.6g)

Calories		314
% Daily Value*
Total Fat		19.6 g	25%
	Saturated Fat	7.1 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		48 mg	16%
Sodium		1075 mg	47%
Total Carbohydrate		25.0 g	9%
	Dietary Fiber	7.1 g	25%
	Total Sugars	4.9 g
Protein		13.1 g	26%
Vitamin D		0.1 mcg	1%
Calcium		123 mg	9%
Iron		2.2 mg	12%
Potassium		582 mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1053 cal (53.5%%)

Protein: 317 cal (16.1%%)

Carbs: 596 cal (30.3%%)