Soups forum: Hearty Hungarian Bean Soup

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ImageKatg
Feb 25, 2010 9:15 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Hearty Hungarian Bean Soup

Thumb of 2010-10-11/Katg/ece48a

This is kind of a different version of Bean soup - very flavorfull and hearty. and it’s a total meal in itself! A lot of times I will actually make this in advance and put it in the fridge overnight so that it can sit a while and get really tasty. It’s a great way to use that bone that’s left over from your Christmas or Thanksgiving Spiral or Smoked Ham that we always end up throwing out. Just wrap it up and put it in the freezer until you’re ready to make soup! If I don’t have a good Ham bone, I’ll use about 4 smoked ham hocks...they work just as well.

2 cups of Dry Navy Beans
1 big Ham bone or Smoked Pork Hocks
About 12 cups of water to cover the ham bone
4 tablespoons of “Better than bullion” Ham soup base
2 large onions diced
3 stalks of celery chopped
½ stick of butter
4 tablespoons flour
1 teaspoon Paprika (can be omitted)
1-1/4 cup sour cream
½ cup vinegar
Salt/pepper
Fresh parsley chopped fine (about a handful)



Either soak your beans overnight with water to cover, or do the quick method – take your 2 cups of beans and cover with about 8 cups of water. Bring to a boil and boil for an additional 2 minutes. Remove from the heat, put a lid on the pan and let the beans sit for about an hour.

In another pot, add your ham bone, onions, celery and water. Bring to a boil and then simmer low for about an hour and a half. Add the Ham soup base and beans (discard the water from the soaking beans). Simmer low for about another hour. Remove the ham bone and cut any remaining meat into small pieces and return it to the soup.

In the meantime, melt your butter in a saucepan, add the flour and paprika and keep stirring over medium heat until smooth and cook for about 5 minutes (keep stirring). Add in a few ladles of the soup broth and keep stirring making sure there’s no lumps. Keep adding in the broth until you have a thinner consistency. Add the sour cream and stir until blended and smooth. Pour this mixture back into the soup and stir. Add in the vinegar for a little tang and add the parsley and enough salt and pepper as per your taste. Simmer for about another 15 minutes…

This is so good…I grew up on this (minus the Better than Bullion soup base!). This is my Mom's recipe and is the Hungarian version. It’s real stick-to-your-ribs good down to earth food!

Serve it with some nice hot cornbread muffins or Crusty Italian Bread. And If your prone to “Gas”, it’s all worth it!



[Last edited Oct 11, 2010 2:13 PM CST]
Quote | Post #78387 (1)
ImageKatg
Feb 25, 2010 9:16 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Looks great cooking also...

Thumbnail by Katg

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