CREAMY HUNGARIAN BEAN SOUP

• 2 c Navy Beans
• 2 sm Onions -- chopped
• 1 Leek -- rinsed and chopped
• 3 md Carrots -- diced
• 6 lg Garlic Cloves -- minced
• 1 ts Salt
• 1 /4 ts Black Pepper
• 1 tb Sweet Hungarian Paprika
• 6 tb Flour
• 1 /2 c Sour Cream
• 2 ts Cider Vinegar

Soak navy beans overnight.Drain them and place in large soup pot

with onions, leek, carrots, and garlic. Add water to an inch above

the level of the beans. Bring them to a boil and then simmer,

covered, until tender (about 1 1/2 hours).Mix in the salt, pepper,

and paprika. Ladle out 2 cups of the hot bean water and slowly stir

it into the flour until smooth. Add the flour mixture to the beans,

stirring constantly. Remove the soup from the heat and whisk in the

sour cream and then the vinegar. Gently reheat the soup for about 10

minutes.

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