Hungarian Pinto Bean Soup (Szárazbableves)

This Easy Vegan Pinto Bean Soup is a simple, yet flavorful soup based on a traditional Hungarian recipe known as Szarazbableves. This plant-based version has a few healthy swaps to make an easy, authentic and healthy dish!

Author:

Elizabeth | At Elizabeth's Table

Serves:

8

Prep:

10

minutes

Cook:

55

minutes

TOtal:

60

minutes

Ingredients

  • 1 Pound Dry Pinto Beans (soaked overnight - see post)
  • 1 Small Red Onion, peeled
  • 3 Large Carrots, peeled and chopped into small chunks
  • 1 Medium Parsnip, peeled and chopped into small chunks
  • 6 Tablespoons Vegetable Stock
  • 1/4 Cup Oat Flour
  • 1/2 Teaspoon Paprika
  • Salt, to taste
  • To serve: herbs/microgreens, bread

Instructions

  1. The day before you want to make the soup, soak the beans in lukewarm water overnight. Alternatively, follow the quick soak instructions on the package (see post for details). Drain.
  2. Add the beans to a large pot with 8 cups of water and the whole, peeled onion. Bring to a boil, then cook on medium heat for 20 minutes.
  3. Add the carrots and parsnip to the pot. Cook another 20 minutes.
  4. Add the broth, flour, paprika, and salt. Replace any evaporated water, using the line of residue on the pot as a guide. Boil for 10 minutes.
  5. Remove 1 cup of pinto beans, the onion, any large chunks of carrot or parsnip, and some of the liquid. Transfer to a food processor and puree until relatively smooth.
  6. Return the puree to the pot and stir in the reserved beans.
  7. Serve with a garnish of fresh herbs or microgreens and bread. Enjoy!