Vegan Italian Onion Soup Recipe 

This rustic and soul-warming Hungarian Ham and Bean Soup can be made on the stove or in the slow cooker. Great northern beans, carrots, ham, and seasonings in a rich broth. This recipe is ideal for holiday ham bones!

Ingredient

– 1 pound dried Great Northern bean – 1 ham bone + ham scraps  – 1 large onion – 4 carrot – 3 celery stalk – 4 cloves garlic – 10 cups water – 2 tsp bouillon paste – 2 bay leave – 10-12 cups water – 2 to 3 teaspoons white vinegar – Salt and pepper

Ingredient

ROUX – ¼ cup vegetable oil  – ¼ cup flour – 1½ cups of broth – 2 tsp Hungarian sweet paprika – Salt and pepper – 1 Tablespoon extra-virgin olive oil

Direction

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1

The Night Before Sort beans the night before using this method. Remove debris and cracked beans from the pound of great northern white beans.

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2

Pour 6 cups of cool water over the beans in a large bowl. Add a few inches of water above the beans because they absorb water. Soak the beans overnight or at least 6 hours. Beans double in size and soften during this time. Do not soak longer than 24 hours.

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3

Make soup without soaking overnight (mom's method) Check the beans for debris and breakage and discard them. Cold-rinse and colander the beans.

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4

 Cover beans with water 2 inches above. Add the ham bone, onion chunks, garlic cloves, bay leaves, salt, and pepper. After boiling for 5-7 minutes, the ham bone may emerge from the water.Try pushing it back in, but it's okay if it peeks out).

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5

Heat oil (or butter or lard) in a small skillet over medium heat. Add flour smoothly. Pan should be covered in flour after 2-3 minutes. Starts white, turns light gold. Never let it turn golden to brown—it will taste burned and need a restart.

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6

Reheat the pan on medium-low and add some soup broth (no beans). It thickens when added in small batches while stirring. To remove lumps, use a whisk instead of a spoon. Continue adding broth and stirring until full.

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7

Put beans, celery, carrots, onion, garlic, bay leaves, and ham bone in slow cooker. Cover with water.  Slow-cook soup 6-8 hours. The roux thickens soup when ham chunks are added in the last 30 minutes. Salt and pepper as needed. When ready, discard bay leaf. After forking, add ham to soup.

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also see

also see

How to Make Tasty Spritz Cookies