Hungarian Bean Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 2 bay leaves
- sour cream for serving
- 1/4 cup canola oil
- 1/2 cup onion minced
- 1 pound pinto beans dried
- 8 cups water
- 3/4 pound smoked pork chops bone-in
- 2 tb. garlic minced
- 1/4 tsp. pepper ground
- 3/4 cup turnip peeled and chopped
- 3/4 cup celery chopped
- 1/2 cup carrot chopped
- 1/2 pound smoked sausage quartered and sliced 1/4 inch thick
- 3 tb. flour
- 2 tb. parsley minced
- 1 tsp. garlic minced
- 1/2 tsp hot hungarian paprika
- Carbohydrate 22.6189669559044 g
- Cholesterol 47.034256434375 mg
- Fat 19.5265838953842 g
- Fiber 6.17874696215231 g
- Protein 17.9960907698129 g
- Saturated Fat 4.70844610609355 g
- Serving Size 1 1 Serving (297g)
- Sodium 283.06728454106 mg
- Sugar 16.4402199937521 g
- Trans Fat 2.13265219061657 g
- Calories 336 calories
Pick over and rinse beans. Add beans to a pot along with the water, smoked pork chops, garlic, pepper and bay leaves. Bring to a boil and simmer covered for about 1 & 1/2 hours. The beans will initially float but will sink after about 30 minutes. Add the turnip, celery and carrot and cook over moderate heat uncovered for about 45 more minutes. The beans should be beginning to fall apart at this point and the soup should be thickening. If not cook longer or mash some of the beans against the side of the pot. Remove the pork chops and allow the meat to cool. Remove the meat from the bones and dice. Return the pork chops to the pot along with the smoked sausage. In a small saucepan heat the oil over moderate heat. When it is hot add the flour and cook the roux , stirring for 1 minute. Add the onion, parsley, garlic, and paprika and cook, stirring for 2 minutes. Stir the mixture into the pot and cook over moderate heat, stirring for 5 minutes. Season to taste with salt and pepper and remove the bay leaves. Serve with a dollop of sour cream.
