Hungarian bean soup

A rich, hearty bean soup with a smoky flavor, where the hearty vegetable broth, tender beans, and plant-based garnishes come together to evoke classic flavors.

Ingredients:

300 g pinto beans
1 medium onion (chopped)
1 large parsnip (sliced)
1 large carrot (sliced)
1 medium tomato (chopped)
1 medium bell pepper (chopped)
half a kohlrabi (cut into small slices)
1 small stalk of celery (cut into small slices)
3 bay leaves
salt
1–2 tsp liquid smoke
150 ml vegan sour cream (for thickening)
150 g Smoked Chickpea Salami (sliced)
2 tsp coconut oil
150 g Smoked Seitan (thinly sliced)

Hungarian style pasta:

100 g whole wheat flour
a pinch of salt
1 pinch of turmeric
1 pinch of black salt
2 tbsp olive oil
80 ml water

Preparation:

Soak the beans overnight in enough water to cover them generously. The next day, rinse and drain them. Place them in 2 liters of water to boil, along with the diced tomatoes, bell peppers, onion, and bay leaf. Cook over medium heat for 1-1.5 hours until almost completely tender. Then add the remaining vegetables and pour in another 1.5 liters of water.

While the soup is cooking, mix the flour, salt, turmeric, and black salt. Add the oil and water, knead into a smooth dough in a few minutes, cover, and set aside to rest. Then pinch off small pieces by hand and roll them into balls.

Heat the oil, add the Smoked Chickpea Salami, and fry thoroughly for a few minutes.
Once the sausage is browned, set it aside and fry the Smoked Seitan slices as well. Set those aside too, and prepare the roux in the same pan.

Once the vegetables and beans have softened, stir in the roux. Mix thoroughly.

Enjoy!