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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 100 g smoked bacon bacon
  • 1 Tbsp vegetable oil
  • 1 clove garlic minced
  • 1 Tbsp cornflour/starch or flour
  • 1 tsp paprika powder
  • 2 x 400 ml canned beans drained and rinsed
  • 1 carrot
  • 1 small celeriac
  • 1 small parsnip or turnip
  • 1 bay leaf
  • 1 tsp whole pepper
  • To serve: sour cream or natural yogurt vinegar

Method
 

  1. Cut the bacon into chunks.
  2. Heat the oil, then add the bacon, onion and garlic. Cook for a few minutes on a medium heat until the onion softened.
  3. 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.
  4. 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.
  5. Add a spoonful of vinegar if you like an extra edge to the flavour.
  6. Serve it with fresh, crusty bread and top it with a dollop of sour cream or Greek yoghurt.