ham and bean soup (bab leves) with spicy Hungarian peppers, and served with a good Vienna bread or langos.

Instructions

Step 1: Prepare the Beans

1. Soak the Beans: Soak the dried beans overnight in cold water, then drain and rinse them before cooking.

Step 2: Cook the Ham and Vegetables

1. Heat the Oil: In a large pot, heat the olive oil or lard over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the Garlic and Vegetables: Stir in the garlic, carrots, and celery. Cook for an additional 3-4 minutes, until the vegetables start to soften.
3. Season the Soup: Stir in the paprika and bay leaf, coating the vegetables with the seasoning.

Step 3: Add the Ham and Beans

1. Combine the Ham and Beans: Add the soaked beans, ham hock, and sliced spicy Hungarian peppers to the pot.
2. Add the Liquid: Pour in 6-8 cups of water or chicken broth, ensuring the ham and beans are fully covered.
3. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5-2 hours, or until the beans are tender and the ham is falling off the bone.

Step 4: Shred the Ham

1. Remove the Ham Hock: Once the soup is cooked, take out the ham hock. Shred the meat from the bone and return it to the pot.
2. Season to Taste: Adjust the seasoning with salt and pepper to your liking.

Step 5: Serve

1. Garnish the Soup: Ladle the hot soup into bowls and sprinkle with chopped fresh parsley.
2. Pair with Bread: Serve the soup with slices of Vienna bread for dipping, or enjoy it with lángos for a traditional Hungarian experience.

Tips for Making the Perfect Ham and Bean Soup (Bab Leves)

• Use Smoked Ham: The smoky flavor of the ham hock adds depth to the soup, making it more authentic.
• Adjust the Spice: Add more or fewer Hungarian peppers to control the heat level, or use a milder pepper if preferred.
• Make It Ahead: The soup tastes even better the next day, allowing the flavors to meld together.
• Try Different Beans: While white beans are traditional, kidney beans or pinto beans can also work well.

Lángos: A Perfect Accompaniment

To add an authentic touch to your meal, serve the soup with lángos, a traditional Hungarian fried bread. Made with a simple dough of flour, water, yeast, and a pinch of salt, it’s fried until golden brown and crispy on the outside, yet soft on the inside. Enjoy it plain, or brush with garlic oil for an extra burst of flavor.

Conclusion

Ham and Bean Soup (Bab Leves) is more than just a meal—it’s a comforting hug in a bowl, brimming with hearty ingredients and traditional Hungarian flavors. Whether you’re savoring the smoky ham, enjoying the tender beans, or feeling the slight kick from the peppers, this soup is sure to warm you up from the inside out. Paired with Vienna bread or lángos, it’s a dish that brings the taste of Hungary straight to your kitchen.