Old Hungarian Bean Soup

This bean soups is one that will fill you up and warm your heart. It is a soup you will never get tired of. Hearty and delicious.

Old Hungarian Bean Soup
Prep Time: 30 min
Cook time: 35 Minutes
Yield: 6


  • 6 cups water
  • 0.5 cups barley, soaked overnight
  • 2 (15.5 oz) cans red kidney beans (rinsed and drained)
  • 2 stocks celery, minced
  • 4 medium carrots, coarsely chopped
  • 1 small onion, finely chopped
  • 3 bay leaves
  • 2 tsp liquid smoked
  • 1 tbsp Hungarian paprika
  • 1 tbsp savory broth mix (nutritional yeast, onion powder, dried parsley, dried sage, paprika, garlic powder, dried thyme, oregano, sugar, dried rosemary, turmeric, ground coriander seed, celery seed)
  • 1 tsp sea salt
  • ¼ tsp fresh ground black pepper
  • ¼ cup grape seed or sunflower oil
  • 5 tbsp all-purpose white flour
  • 6 garlic cloves, minced


  1. Combine the water, barley, beans, celery, carrots, onions, bay leaves, liquid smoke, paprika, broth mix, salt, black pepper into a large pot over high heat. Bring to a boil, then reduce to simmer. Simmer, partially covered, until the vegetables and barley are tender, about 20 min.
  2. Remove and discard bay leaves. Strain out 2 cups of broth from the soup and set aside.
  3. Heat the oil in a small saucepan over medium heat. Add flour and mix well using a whisk. Cook the flour until it is dark golden brown. About 5 min. Continually whisking to avoid burning it.
  4. Stir the garlic into the flour mix and cook for 30 sec. Add the 2 cups of broth you set aside whisking continuously to avoid lumps. Whisk until smooth.
  5. Pour the flour mixture into the pot of soup and mix with spoon. Bring the soup to a boil over high heat and then reduce to a simmer. Simmer the soup until thick. Takes about 3 min.
  6. Season with salt and pepper to taste.

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