The Hungarian green bean soup recipe is what you need when you feel like enjoying a delicious soup. It is a simple recipe, and the cooking time is short. So it is ideal for those who do not want to spend too much time in the kitchen.
The green bean soup can be cooked at any time during the year. Both in summer when you find fresh green beans, and in winter when we can use frozen beans. I will show you the version with frozen green beans, cooked in Hungarian style. With paprika and with a little thickening, as we like the soup to be a little more consistent.
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If you have frozen green beans at home, you can also try a salad recipe such as green bean salad with garlic, a wonderful dish.
Starting With Ingredients
The basic ingredient in this recipe is, of course, green beans. I will use a kilogram of frozen green beans, enough for five to six large portions.
Because it is frozen, I will use green beans as such. But if you have fresh green beans, it is good to break them into smaller pieces. They look better on the plate.
I need a can of chopped tomatoes, which can also be replaced with fresh tomatoes. But only if it is their season and they are ripe and flavourful.
The rest of the ingredients are a little vegetable oil, two tablespoons of wheat flour and a few spices for seasoning.
How To Make the Hungarian Green Bean soup Recipe?
Compared to other Hungarian soup recipes, like white bean soup with smoked ribs or smoked sausage potato soup, where the thickness is added near the end, now we will start with this one.
For this, in a soup pot, heat about 50 ml of vegetable oil, I used sunflower oil, in which we put two tablespoons of wheat flour.
Work over medium heat and stir continuously so that the flour does not burn and add a tablespoon of Hungarian sweet paprika powder.
Mix and slowly pour one cup of water (250 ml) which we adapt to the boiling temperature, thus obtaining a thickening for the soup.
Now we can add the frozen green beans, directly into the pot over the thickener.
Pour two more cups of water, stir and let the beans thaw a little, for a few minutes.
Add the rest of the water (I put about two litres), season with a tablespoon of sea salt, and when it starts to boil I added the canned chopped tomatoes.
Finishing the Soup
Let the soup boil until the beans are done, it took me about 20 minutes, usually for this type of frozen beans you don't need more.
At the end we taste and season, I added a tablespoon of a vegetable mix for soups and a tablespoon of sugar to balance the flavours (I like to put a little sugar in recipes that use tomatoes or tomato juice). If you want, you can add some chopped parsley.
And that's it, this was the Hungarian green bean soup recipe, in my version, which we can serve.
Serving the Green Bean Soup
Serve hot, with a slice of fresh bread and possibly a tablespoon of sour cream. If you want, you can add a little fresh chilli pepper.
If you are a soup lover, I recommend you some delicious recipes from our blog, made of course in Hungarian styles, such as:
- Romaine Lettuce Soup
- Best Cabbage Soup Recipe
- Traditional Hungarian Goulash Recipe
- Best Fish Soup Recipe
- Creamy Kohlrabi Soup Recipe
- Best Green Pea Soup Recipe
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Hungarian Green Bean Soup Recipe
Equipment
- 1 Soup Pot
Ingredients
- 1 kg green beans frozen
- 1 can chopped tomatoes
- 2 tablespoon wheat flour
- 50 ml sunflower oil or vegetable oil
- 1 tablespoon Hungarian sweet paprika powder
- 1 tablespoon sea salt kosher
- 1 tablespoon vegetable mix for soups dryed
- 1 tablespoon sugar caster
- 2 ¾ l water cold
Instructions
- In a soup pot, heat about 50 ml of vegetable oil in which we put two tablespoons of wheat flour. Stir continuously so that the flour does not burn and add a tablespoon of Hungarian sweet paprika powder. Mix and slowly pour one cup of water which we adapt to the boiling temperature, thus obtaining a thickening for the soup.
- Add the frozen green beans, directly into the pot over the thickener. Pour two more cups of water, stir and let the beans thaw a little, few minutes. Add the rest of the water, season with sea salt, and when it starts to boil add the canned chopped tomatoes. Let the soup boil until the beans are done, it took me about 30 minutes.
- In the end, taste and season with the vegetable mix for soups and the sugar to balance the flavours. If you want, you can add some chopped parsley.
- Serve hot, with a slice of fresh bread and possibly a tablespoon of sour cream. If you want, you can add a little fresh chilli pepper.
Barbie Granda says
My grandmother used make this but not with tomatoes... with potatoes instead...and even as a kid...I loved it... I remember the sauce being white..so I don't believe paprika was used to season it... I also remember her referring to it as "bub"?
Ring any bells?
Laci says
Yes, it is called "bab" for beans and "zöldbab" for green beans.