Soups

January 18, 2021

Plant-Based Hungarian Pinto Bean Soup (Szárazbableves)

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!

Hungarian Pinto Bean Soup

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.

Hungarian Pinto Bean Soup

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

Hungarian Pinto Bean Soup

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.

Hungarian Pinto Bean Soup

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!)

Hungarian Pinto Bean Soup

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.

Recipe Prayer

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

Related Recipes

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

Tried this recipe?

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**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Hungarian Pinto Bean Soup (Szárazbableves)

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!

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

55

min

total:

60

min

Ingredients

  • 1 Pound Dry Pinto Beans
  • 1 Small Red Onion
  • 1 Large Carrot
  • 1 Medium Parsnip
  • 6 Tablespoons Vegetable Stock
  • 1/4 Cup Oat Flour
  • 1/2 Teaspoon Paprika
  • Salt, to taste

Instructions

  1. Soak the beans in lukewarm water overnight.
  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.
  3. Meanwhile, chop the carrot and parsnip into small chunks.
  4. Add the carrot and parsnip to the pot. Cook another 20 minutes.
  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.
  6. 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.
  7. Return the puree to the pot and serve. Garnish with paprika, micro greens, and/or parsley. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography