Vegan Hungarian Bean Soup (Babgulyás)

Ingredients

• 1 cup Dried White Beans
• 2 tbsp Olive Oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Potatoes
• 1 tbsp Smoked Paprika
• 1 tbsp Sweet Paprika
• 1 tsp Marjoram
• 1 leaf Bay Leaf
• 8 cups Vegetable Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1The night before, place the 1 cup Dried White Beans in a bowl and cover with plenty of water. Let them soak overnight. The next day, drain and rinse the soaked beans.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 2 tbsp Olive Oil.
3. 3Add the 1 large Onion, 2 medium Carrots, and 2 stalks Celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. The onion should look translucent.
4. 4Add the 2 medium Potatoes and the drained 1 cup Dried White Beans to the pot.
5. 5Stir in the 1 tbsp Smoked Paprika, 1 tbsp Sweet Paprika, 1 tsp Marjoram, and 1 leaf Bay Leaf. Cook for 1 minute, stirring constantly, until fragrant.
6. 6Pour in the 8 cups Vegetable Broth. Increase the heat to high and bring the soup to a rolling boil.
7. 7Reduce the heat to low, cover the pot, and let the soup simmer gently for 60 minutes, or until the 1 cup Dried White Beans are tender. Stir occasionally to prevent sticking.
8. 8Stir in the 1 tsp Salt and 0.5 tsp Black Pepper. Remove and discard the 1 leaf Bay Leaf before serving.

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