Bean soup with bacon
Bean soup is a very popular dish in Hungary, made with smoked pork shank and dry beans. It’s not very easy to buy smoked shank in England so I usually make it with bacon.
This version is much quicker and easier than the traditional Hungarian method – I also use canned beans instead of of pre-soaked beans. My version of bean soup with bacon is now a family favorite, so I make it regularly. It’s a wonderful winter warmer for cold dark evenings!
Ingredients
Method
- Cut the bacon into chunks.
- Heat the oil, then add the bacon, onion and garlic. Cook for a few minutes on a medium heat until the onion softened.
- Add the paprika and the cornflour/starch, stir for another minute, then add the beans, pepper and bay leaf. Pour enough water over it to cover – about 1½ L. Bring to the boil.
- Meanwhile peel the vegetables and cut them into bite-sized pieces. Add these to the broth, bring to the boil again, then simmer over low heat under cover. Cook for about 10-15 minutes until the vegetables are tender.
- Add a spoonful of vinegar if you like an extra edge to the flavour.
- Serve it with fresh, crusty bread and top it with a dollop of sour cream or Greek yoghurt.