Gluten-Free Hungarian Bean Soup (Jókai Bableves)

Ingredients

• 1 lb Dried white beans
• 1 lb Smoked ham hock
• 2 medium Carrots
• 1 medium Parsnip
• 0.5 medium Celery root
• 1 large Onion
• 3 cloves Garlic
• 2 tbsp Sweet paprika
• 1 leaf Bay leaf
• 0.5 cup Sour cream
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Soak the dried white beans in water overnight. Drain and rinse.
2. 2In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
3. 3Add carrots, parsnip, and celery root to the pot and sauté for 5 minutes.
4. 4Add drained beans, smoked ham hock, sweet paprika, and bay leaf to the pot. Cover with water and bring to a boil. Reduce heat and simmer for 1.5-2 hours, or until the beans are tender.
5. 5Remove the ham hock from the pot. Shred the meat and return it to the soup.
6. 6Season with salt and pepper to taste. Stir in sour cream before serving. Garnish with fresh parsley, if desired.

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