Hungarian Ham and Bean Soup (Babgulyás)

Hungarian Ham and Bean Soup (Babgulyás) 🥣🇭🇺

This hearty, smoky Hungarian ham and bean soup (traditionally called Babgulyás or Bab-leves) is a comforting dish loaded with tender beans, chunks of ham, and a touch of paprika for that classic Hungarian flavor. Perfect for chilly days!

Ingredients *(Serves 6-8)*

• 2 cups dried white beans (navy, cannellini, or pinto), soaked overnight

• 1 lb (450g) smoked ham hock, ham bone, or diced ham

• 1 large onion, chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 2 tbsp sweet Hungarian paprika (essential!)

• 1 tsp smoked paprika (optional, for depth)

• 1 bay leaf

• 6 cups chicken or vegetable broth

• 2 tbsp tomato paste

• 1 tbsp vinegar (white or apple cider)

• Salt & pepper to taste

• 1 tbsp flour (for thickening, optional)

• Fresh parsley for garnish

(Optional: 1 diced potato or a pinch of caraway seeds for extra flavor)

Instructions

1️⃣ Soak & Cook Beans

• Drain soaked beans, then boil in water for 10 mins. Drain again (reduces gas).

2️⃣ Sauté Veggies & Ham

• In a large pot, sauté onion, carrots, celery, and garlic until soft.

• Add ham hock/bone (or diced ham) and sear lightly.

3️⃣ Add Paprika & Simmer

• Stir in paprikas, tomato paste, and flour (if using). Cook 1 min.

• Add beans, broth, bay leaf, and vinegar. Simmer 1.5–2 hours until beans are tender.

• (If using a ham bone, remove it, shred meat, and return to pot.)

4️⃣ Adjust & Serve

• Season with salt & pepper. For thicker soup, mash some beans.

• Garnish with fresh parsley and serve with crusty bread.

Tips for Authentic Flavor

🍖 Use smoked ham hock for the best depth of flavor.
🌶️ Hungarian paprika is key—avoid Spanish or generic paprika for this dish.
🔥 Spice it up with a pinch of cayenne if you like heat.

Great for using leftover holiday ham! 🎄🍖

Pair with pickled vegetables or a dollop of sour cream for extra Hungarian flair. 😊

Would you like a slow-cooker version? Let me know!