Hungarian Bean Soup
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 258 |
| pro | 15 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 28 g |
| fibre | 8 g |
| chol | 25 mg |
| sodium | 597 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 27 |
| vit A | 38 |
| vit C | 7 |
| folate | 60 |
Hearty, warming and tasty – what more could you ask of a soup? Whisk in 1/2 cup (125 mL) sour cream at the end or serve some at the table for a creamy variation.
Ingredients
Preparation
In bowl, cover beans with 4-1/2 cups (1.125 L) water. Cover and soak overnight; drain, discarding water.
In Dutch oven, heat half of the oil over medium-high heat; cook kielbasa, stirring occasionally, until browned, about 5 minutes. With slotted spoon, transfer to paper towel–lined plate; set aside.
Heat remaining oil in pan over medium heat; cook onions and garlic until softened, 6 minutes. Stir in tomato paste and paprika; cook, stirring, for 1 minute.
Add beans, kielbasa, 9 cups (2.25 L) water and bay leaf; bring to boil. Skim off any foam. Reduce heat, cover and simmer until beans are tender, about 45 minutes.
Stir in carrots, celery and sa< simmer until tender, about 15 minutes. Discard bay leaf.
In Dutch oven, heat half of the oil over medium-high heat; cook kielbasa, stirring occasionally, until browned, about 5 minutes. With slotted spoon, transfer to paper towel–lined plate; set aside.
Heat remaining oil in pan over medium heat; cook onions and garlic until softened, 6 minutes. Stir in tomato paste and paprika; cook, stirring, for 1 minute.
Add beans, kielbasa, 9 cups (2.25 L) water and bay leaf; bring to boil. Skim off any foam. Reduce heat, cover and simmer until beans are tender, about 45 minutes.
Stir in carrots, celery and sa< simmer until tender, about 15 minutes. Discard bay leaf.
Source : Canadian Living Magazine: March 2009
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