Easy Vegan Pinto Bean Soup (Hungarian Szarazbableves)
This Easy Vegan Pinto Bean Soup is a simple, yet flavorful soup based on a traditional Hungarian recipe known as Szarazbableves. This plant-based version has a few healthy swaps to make an easy, authentic and healthy dish!
Equipment
Ingredients
- 1 Pound Dry Pinto Beans soaked overnight - see post
- 1 Small Red Onion peeled
- 3 Large Carrots peeled and chopped into small chunks
- 1 Medium Parsnip peeled and chopped into small chunks
- 6 Tablespoons Vegetable Stock
- ¼ Cup Oat Flour
- ½ Teaspoon Paprika
- Salt to taste
- To serve: herbs/microgreens, bread
Instructions
- The day before you want to make the soup, soak the beans in lukewarm water overnight. Alternatively, follow the quick soak instructions on the package (see post for details). Drain.
- Add the beans 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.
- Add the carrots and parsnip to the pot. Cook another 20 minutes.
- 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.
- 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.
- Return the puree to the pot and stir in the reserved beans.
- Serve with a garnish of fresh herbs or microgreens and bread. Enjoy!
Nutrition
Calories: 244kcal | Carbohydrates: 45g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 74mg | Potassium: 986mg | Fiber: 11g | Sugar: 4g | Vitamin A: 4596IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 3mg