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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 6 |
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We eat this soup with some good crusty Itailian bread, or some good rye bread, for dunking in the creamy broth. Ingredients:
2 cups navy beans(i used pintos once and it was just as good) |
2 sm. onions chopped |
1 leek,chopped(only if u want) |
3 med carrots, small chop |
6 lrg garlic cloves, minced |
1/4 tsp of black pepper |
1 heaping tbls sweet hungarian paprika |
6 tbls flour |
1/2 cup sour cream |
2 tsp cider vingegar |
Directions:
1. Soak Navy beans overnight.
2. Drain them and add to large soup pot with onions and leek, carrots,and garlic.
3. Add water to about an inch above the level of the beans.
4. Bring them to a boil and simmer,covered,until tender.
5. About 1,1/2 hrs later,mix in the salt, pepper,and paprika.
6. Ladle out about 2 cups of the beans and water and slowly stir in the flour until smooth.
7. Add the flour mixture to the beans, stirring constantly.
8. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
9. Gently reheat the soup for about 10 minutes.
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