Hungarian Bean Soup
Savor the comforting flavors of Hungarian Bean Soup, a hearty and aromatic dish that’s packed with traditional ingredients and rich, smoky undertones. This classic recipe combines tender dried white beans, smoky sausage (such as kielbasa or Hungarian kolbász), and crispy bacon, all simmered to perfection in a paprika-infused broth. With layers of flavor created by sautéed onions, garlic, caraway, and sweet Hungarian paprika, this soup is further enriched with a touch of flour roux for thickness and brightened with fresh parsley. Perfect for cozy dinners, this soul-warming soup cooks low and slow to meld its bold flavors, making it an ideal make-ahead meal. Serve it with a dollop of sour cream and crusty bread for a truly authentic Hungarian experience!
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Recipe Information
Ingredients
- 1 cup dried white beans
- 8 ounces smoked sausage (e.g., kielbasa or Hungarian kolbász)
- 4 slices bacon
- 1 medium onion
- 2 medium carrot
- 2 celery stalk
- 3 garlic cloves
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon ground caraway seeds
- 2 tablespoons flour
- 6 cups chicken broth
- 1 bay leaf
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup sour cream (optional, for serving)
Instructions
Rinse the dried beans and soak them in water for at least 8 hours or overnight. Drain and set aside.
Cut the smoked sausage into bite-sized slices and chop the bacon into small pieces. Dice the onion, carrots, and celery. Finely mince the garlic cloves.
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon pieces and set them aside, leaving the rendered fat in the pot.
Add the smoked sausage to the pot and brown lightly, then remove and set aside with the bacon.
Add the diced onions to the pot and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Sprinkle the paprika and ground caraway over the onions and garlic, stirring continuously to ensure the paprika doesn't burn.
Add the flour to the pot and stir thoroughly to form a roux. Cook the mixture for 1-2 minutes, then slowly pour in the chicken broth, stirring to combine and avoid lumps.
Add the soaked beans, carrots, celery, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beans are tender.
Return the cooked bacon and sausage to the pot and let them heat through for 10-15 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and stir in the chopped parsley before serving.
Ladle the soup into bowls and, if desired, garnish with a dollop of sour cream for extra richness. Serve hot with crusty bread.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 710 mg | 15% | |
*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.
