Hungarian Bean Soup Hungarian Bean Soup

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: March 2009



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 salt; simmer until tender, about 15 minutes. Discard bay leaf.

Nutritional facts Per serving: about

  • Sodium 597 mg
  • Protein 15 g
  • Calories 258.0
  • Total fat 10 g
  • Cholesterol 25 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g


  • Iron 27.0
  • Folate 60.0
  • Calcium 6.0
  • Vitamin A 38.0
  • Vitamin C 7.0
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Hungarian Bean Soup