Hungarian Bean Soup (Vegan)

A hearty and flavorful vegan adaptation of traditional Hungarian bean soup, packed with smoky flavor and vegetables.

80m4 servings

DAIRY-free

350 cal|20g protein|55g carbs|6g fat|15g fiber

Ingredients

1 cup Dried White Beans
2 teaspoons Smoked Paprika
2 medium Carrots
2 stalks Celery
1 medium Onion
3 cloves Garlic
6 cups Vegetable Broth
2 tablespoons Tomato Paste
1 Bay Leaf
2 tablespoons Olive Oil
1 teaspoon Salt
0.5 teaspoon Black Pepper
2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Drain and rinse the soaked white beans.
2Heat the olive oil in a large pot over medium heat.
3Add the onion, carrots, and celery. Cook until softened, about 7 minutes.
4Add the garlic and smoked paprika. Cook for 1 minute, stirring constantly.
5Stir in the tomato paste and cook for another minute.
6Add the white beans, vegetable broth, and bay leaf. Season with salt and pepper.
7Bring to a boil, then reduce heat and simmer for 45 minutes, or until the beans are tender.
8Remove the bay leaf before serving.
9Garnish with fresh parsley and serve hot.

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