Wednesday, 3 August 2011

Three Bean Soup

This is one of my Grandma's Hungarian recipes. It's a very hearty and comforting soup. You can use dried beans by soaking over night and cooking until soft before adding to the soup - around 5-6 cups cooked beans. If you don't have a powdered stock on hand, just use 5-6 cups of liquid stock. Serve with Hungarian Dumplings (noodles), rice or alone.


Three Bean Soup

Ingredients

2 tsp vegetable stock
5 cups water
1 tsp sweet paprika
4 tsp oil
Small bunch of parley – finely chopped
¼ onion - finely chopped
2 carrots – chopped into rounds
2 tsp Plain GF flour (rice flour works well)
½ tomato – finely chopped
½ red capsicum – finely chopped
1 tsp garlic
420g tin baked beans or other beans
750g tin Four bean mix


Method

In a pan on high heat add oil, parsley, onion & carrots until onion is clear.
Reduce to a medium heat and add 2 tsp GF flour.
Take off heat and add paprika, stock and water.
Add tomato, capsicum, garlic and return to a high heat for 15mins.
When boiled add beans and noodles and leave for 5 mins.

In the picture are also dumplings which make it a more hearty stew...


Hungarian Dumplings

Ingredients


2 cups plain flour
1 egg replacer
1 cup Water
Salt

Method

Add flour, eggs and 1 cup water and mix until roughly like dough.
Boil water in a pot and add small amounts (about 4cm) of the dough to the water with knife.
When noodles start to float, cook for a further 3 mins.
When they are ready and can be transferred to soup etc.

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