Plant-Based Hungarian Pinto Bean Soup (Szárazbableves)
Soak 1lb. dry pinto beans in lukewarm water for at least 24 hours.
1
When ready to prepare the soup, drain the beans and add them to a large pot.
2
Add 8C water and 1 small, peeled red onion. Bring to a boil, then cook on medium heat for 20 minutes.
3
Meanwhile, roughly chop a large carrot and a large parsnip.
4
Add the carrot and parsnip to the pot. Cook another 20 minutes.
5
Add 6T vegetable broth, 1/4C oat flour, 1/2t paprika, and salt. Replace evaporated water using the line on the pot as a guide. Boil 10 minutes.
6
Remove a cup of pinto beans, the red onion, and any large chunks of parsnip or carrot.
7
Add these and some of the liquid to a food processor.
8
Puree until relatively smooth. Then add the mixture back to the pot.
9
To serve, ladle into a bowl. Add paprika, micro greens, or parsley as a garnish.
10
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