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    You are in: Home / Recipes / Creamy Hungarian Bean Soup Recipe
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    Creamy Hungarian Bean Soup

    Average Rating:

    4 Total Reviews

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    • on February 27, 2010

      This is a wonderful soup. Definately a keeper! I have 4 different kinds of paprika that a friend brought me from Hungary, and I chose to use the smoked paprika. It added a deep, rich flavor and went well with all of the ingredients. I will experiment with some hot paprika next time. Thank you so much for sharing this wonderful recipe!!

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    • on July 18, 2009

      I just made this soup and love it!! I strayed from the recipe a bit and added extra water and extra sour cream. This made the soup less thick and I love "soupy" beans!! Also, I forgot to add the vinegar, but I love the dish without the addition!! I served with a basic cornbread recipe and my boyfriend just asked me to make this bean soup again!!

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    • on July 06, 2009

      Loved this! I did make some changes based on what was in the house... the essence of poverty cooking... ;-) One large vidalia instead of two small onions, no leek, and half butter, half bacon grease for the roux. I also had two cans of chicken broth in the cabinet and used that in place of some water. This was really thick, more like a stew than a soup, but the bacon grease gave a smoky flavor. Just a head's up that the roux is really dense, so don't feel like you've done something wrong. It will whisk in just fine.

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    • on June 21, 2009

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    Nutritional Facts for Creamy Hungarian Bean Soup

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 445.2
    Calories from Fat 219
    Total Fat 24.4 g
    Saturated Fat 14.8 g
    Cholesterol 58.4 mg
    Sodium 973.9 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 12.8 g
    Sugars 5.1 g
    Protein 11.4 g


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