Hungarian Pinto Bean Soup is a simple, yet flavorful dish. This plant-based version has a few healthy swaps to make an authentic and good-for-you dish!
This winter I am ALL about the soups. There's something about soup that's just so heartwarming. Like, you will be physically warmer after eating a bowl of soup. But there's also the aesthetic of curling up with a bowl of soup.
Maybe I'm crazy. But either way, soup is delicious!
And I'm especially excited to share this Hungarian Pinto Bean Soup. I'm 50% Hungarian. Recently, I've been exploring the world of Hungarian cooking.
It's a little difficult as a vegan - many Hungarian recipes feature game and lard. But that's the fun of cooking! I get the opportunity to take a dish and make it plant-based, while trying to preserve the authenticity of the original recipe.
So, without further ado, here's my plant-based version of Hungarian Pinto Bean Soup.
Step 1. Soak the beans in lukewarm water overnight.
Step 2. Drain the beans. Add them 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.
Step 3. Meanwhile, chop the carrot and parsnip into small chunks.
step 4. Add the carrot and parsnip to the pot. Cook another 20 minutes.
Step 5. 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.
Step 6. Remove 1 cup of pinto beans, the onion, any large chunks of carrot or parsnip, and some of the liquid. There isn't an exact science to this - you're basically trying to remove some of the chunks to process, which will create a creamy texture for the soup. Transfer to a food processor and puree until relatively smooth.
Step 7. Return the puree to the pot and serve. Garnish with paprika and parsley. Enjoy! (In case you're wondering - I garnished my soup with micro greens; this is definitely not a traditional Hungarian food, but it tasted good!)
Preparation: You will need to soak your dry pinto beans over night to allow them to soften before you cook them. I would advise a full 24 hours - pinto beans are a little tougher than other dry beans.
Storage: Store this Hungarian Pinto Bean Soup in an air-tight container in the fridge for up to a week.
Thank you God for foods from different cultures. We appreciate the diversity in the food that you give us. Amen.
Looking for more tasty plant-based soup recipes? I've got you! Check out my favorites:
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Hungarian Pinto Bean Soup is a simple, yet flavorful dish. This plant-based version has a few healthy swaps to make an authentic and good-for-you dish!
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