This Hungarian-style soup simmers beans, paprika, and onion into a deep, warming bowl.
10 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Chop the onion and drain the boiled beans.
Turn the onion over medium heat for 4 minutes so no raw smell remains.
Add the paprika and stir for 30 seconds; if it burns, it will turn bitter.
Add the beans and water, then cook for 12 minutes.
Serve the soup hot, adjusting the salt at the last moment if needed.
💡 Tip: Briefly turning the paprika in oil gives the soup a deeper color.
🍽️ Serving suggestion: Serve the soup hot, sprinkling parsley and a little paprika on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~184
kcal calories
8
g protein
26
g carbs
5
g fat
1.7g
Sugar
6.8g
Fiber
598.6mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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