Preparation / Directions:
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.
|
