Vegan Hungarian Bean Soup (Jókai Bableves)

Name: Vegan Hungarian Bean Soup (Jókai Bableves)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 1 cup Dried White Beans; 2 tablespoons Olive Oil; 1 large Onion; 2 medium Carrots; 2 stalks Celery; 2 tablespoons Smoked Paprika; 2 each Bay Leaf; 8 cups Vegetable Broth; 8 oz Smoked Tofu; 0.5 cup Vegan Sour Cream; 1 teaspoon Salt; 0.5 teaspoon Pepper

A hearty and flavorful vegan version of Jókai Bean Soup, a traditional Hungarian soup, made gluten-free with appropriate substitutions. Uses smoked tofu for richness and depth.

80m6 servings

Contains soy

350 cal|20g protein|50g carbs|10g fat|15g fiber

Ingredients

1 cup Dried White Beans
2 tablespoons Olive Oil
1 large Onion
2 medium Carrots
2 stalks Celery
2 tablespoons Smoked Paprika
2 each Bay Leaf
8 cups Vegetable Broth
about 225 g Smoked Tofu
0.5 cup Vegan Sour Cream
1 teaspoon Salt
0.5 teaspoon Pepper

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

Instructions

1Soak the dried white beans in water overnight or for at least 8 hours. Drain and rinse.
2Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 7 minutes.
3Stir in the smoked paprika and bay leaf and cook for 1 minute more.
4Add the soaked beans, vegetable broth, and smoked tofu. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
5Remove the bay leaves and season with salt and pepper to taste.
6Stir in the vegan sour cream. Serve hot.

Substitutions

Dairy Sour Cream → Vegan Sour Cream

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.