Name: Bableves (Hungarian Smoked Ham Hock Bean Soup)
Total time: 2 h 30 min
Cuisine: Hungarian
Ingredients: 300g dried haricot beans, soaked overnight in cold water; 1 smoked ham hock, about 800 g; 1 onion, chopped; 2 carrots, diced; 1 parsnip, diced; 3 garlic cloves, crushed; 1 tbsp sunflower oil; 1 tbsp sweet paprika; 1 bay leaf; 1 tsp dried marjoram; 1.8l water; 2 tbsp white wine vinegar; 150ml soured cream; 2 tbsp fresh parsley, chopped

Bableves (Hungarian Smoked Ham Hock Bean Soup)

A hearty, smoky bean soup with ham hock, carrots and paprika, finished with soured cream and a splash of vinegar.

Time2 hr 30 plus soaking

LevelEasy

Costabout £1.08 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

206kcal
16.2gcarbs
4.9gof which sugars
11.4gfat
5.1gsaturates
8.9gprotein
5.4gfibre
0.7gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

6 bowls

Method

1
Drain the soaked beans and rinse them. Put the ham hock, beans and water in a large pan with the bay leaf. Bring to the boil, skim off any scum, then cover and simmer gently for 1 hour.
60 min
2
Meanwhile, heat the oil in a frying pan and cook the onion, carrots and parsnip for 8 minutes until softening. Take off the heat and stir in the paprika, garlic and marjoram.
8 min
3
Add the vegetables to the soup. Cover and cook for another 45 minutes until the beans are soft and the meat is falling off the bone.
45 min
4
Lift out the hock and let it cool for a few minutes. Strip off the meat, discard the skin and bone and shred the meat back into the soup.
5
Mash a few ladlefuls of beans against the side of the pan to thicken the soup. Stir in the vinegar and season with black pepper. The hock is salty, so taste before adding any salt.
6
Serve in bowls with a spoonful of soured cream and a sprinkle of parsley.