Hungarian Soups > Hungarian Bean Soups > Jókai Bean Soup

Jókai Bean Soup with Carrots and Parsnips Recipe

Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and soaked overnight
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish

Special equipment needed:
- Large pot
- Immersion blender (optional)

Step-by-step instructions:
1. Drain the soaked beans and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped carrots and parsnips and sauté for another 5 minutes.
4. Add the smoked paprika, dried thyme, and bay leaf and stir to combine.
5. Add the soaked beans and vegetable broth to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
7. Remove the bay leaf and use an immersion blender to blend the soup until smooth (optional).
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.


- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings

Nutritional information:
- Calories: 290
- Fat: 5g
- Carbohydrates: 50g
- Protein: 15g
- Fiber: 15g

Substitutions for ingredients:
- Navy beans can be substituted with other white beans such as cannellini or Great Northern beans.
- Vegetable broth can be substituted with chicken or beef broth.

Variations:
- Add diced ham or bacon for a meatier soup.
- Substitute the carrots and parsnips with other root vegetables such as sweet potatoes or turnips.
- Add a can of diced tomatoes for a tangy twist.

Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use an immersion blender to blend the soup for a smoother texture, or leave it chunky for a heartier soup.
- Adjust the seasoning to your taste by adding more or less salt and pepper.

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
- Serve the soup in a rustic bowl with a slice of crusty bread on the side.

Garnishes:
- Chopped fresh parsley, croutons, or a dollop of sour cream.

Pairings:
- Serve with a side salad or a grilled cheese sandwich.

Suggested side dishes:
- Mixed green salad, roasted vegetables, or garlic bread.

Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.

Food safety advice:
- Make sure to soak the beans overnight to ensure they are fully cooked and safe to eat.

Food history:
- Jókai bean soup is a traditional Hungarian soup named after the famous Hungarian writer, Mór Jókai.

Flavor profiles:
- Smoky, savory, and earthy.

Serving suggestions:
- Serve hot as a main dish for lunch or dinner.

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Region: Hungarian

Taste: Savory, Earthy, Herbal, Nutty, Sweet, Aromatic