Hungarian Bean Soup

A quickly cooked dinner found in “Mat for Travle” (Food for
Busy People) published by Hjemmets Kokebokklubb in 1982

Hungarian Bean Soup

Hungarian bean soup is filling dinner and it is cooked in no time.

4-6 servings
Preparation: 10 min.
Cooking time: 5-10 min.
Can be frozen.

250 g [0,5 lb]  fresh pork
2 tablespoons oil
2 onions
1 clove of garlic
a pinch of cayenne
1 can of tomato beans
1 liter [2 pt] of stock or broth
1 can of tomatoes (about 500 g / 1 lb)
salt and pepper
1 can of soup balls* (about 500 g / 1 lb)
Or 500 g [1 lb] boiled sliced sausages to taste
2 tablespoons parsley parsley

* Small meat balls made of 50/50 finely ground pork and beef (a Scandinavian thing 😉 )


[1] Cut the pork into small cubes and fry them in the oil in a saucepan.

[2] Clean and chop the onion, crush the garlic and put both in the pan.

[3] Add cayenne, beans and tomatoes (with the liquid from the cans) and stock or broth. Sprinkle with herbs to taste and bring it all to a boil.

[4] Add the soup balls or sausages slices. Allow to boil and simmer till the meatballs / sausage slices are heated through.

[5] Add salt and pepper, sprinkle with parsley and serve the soup hot, directly from the pan or from a serving bowl. Serve with wholemeal bread or flatbread.

Tip: Fresh or canned fruit makes a nice end to the meal.