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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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.

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Recipe Features

• Dietary needs — this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
• Perfect main dish or appetizer— this soup is hearty, especially with all the pinto beans, but it can also be served as a first course before a larger meal
• Twist on a classic — this soup is modeled after the traditional Hungarian pinto bean soup, szárazbableves, and has a few tweaks to make it completely plant-based

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Ingredients

• Dry Pinto Beans: Don't let dry beans scare you! All you need to do is grab a bag from the store and soak them in water the night before you want to make this soup.
• Red Onion: We'll cook the onion alongside the beans and the savory flavors from the onion will infuse themselves into the broth of the soup. The onion will start out a very vibrant purple; when it's done cooking it will be dull and barely purple.
• Carrot: A carrot will add some sweet flavor and some thickness to the soup.
• Parsnip: A parsnip will add that classic earthy flavor to the soup.
• Vegetable Stock + Oat Flour: A traditional Hungarian soup would use a roux to add flavor. A roux is usually a mixture of lard and flour. I replaced the lard with vegetable stock and chose oat flour, since it can be easily gluten-free.
• Paprika: It's not a Hungarian recipe without paprika! This powerful spice adds that sweet pepper flavor and a beautiful color!
• Salt: To enhance all the other flavors.

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How to make 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!)

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Preparation and Storage

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.

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Recipe Prayer

Thank you God for foods from different cultures. We appreciate the diversity in the food that you give us. Amen.

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Related Recipes

Looking for more tasty plant-based soup recipes? I've got you! Check out my favorites:

• Garlic Cilantro Soup with Chickpeas
• Curried Parsnip Soup with Pita Chips
• Hungarian Mushroom Soup
• Sweet Potato Miso Mushroom Soup
• Lemon Mustard Cauliflower Soup
• Jackfruit Lemon Quinoa Soup

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Tried this recipe?

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