Hungarian Vegan Green Bean Soup (Zöldbableves)

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Ingredients (Serves 4–6):

• 1 lb (450 g) fresh or frozen green beans, trimmed and cut into 2-inch pieces
• 1 large onion, finely chopped
• 2 medium carrots, sliced
• 1 parsnip or potato, diced (optional, for more body)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 6 cups vegetable broth
• 1–2 tsp smoked paprika (Hungarian sweet paprika if available)
• 2 tbsp vegetable oil
• 1 tsp dried thyme or marjoram
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)
• 1 tsp lemon juice or apple cider vinegar (optional, for brightness)

Instructions:

1. Sauté the vegetables:
   • In a large pot, heat the vegetable oil over medium heat.
   • Add onion, carrots, and parsnip/potato. Sauté until onions are translucent.
   • Stir in garlic and paprika and cook for 1 minute until fragrant.
2. Add tomato paste and broth:
   • Mix in the tomato paste, then pour in the vegetable broth.
   • Bring to a boil, then reduce heat and simmer for 10–15 minutes.
3. Add green beans:
   • Add the green beans and thyme or marjoram.
   • Simmer for another 10–12 minutes until the beans are tender but still slightly firm.
4. Season and finish:
   • Add salt, pepper, and a splash of lemon juice or vinegar if using.
   • Remove from heat and garnish with fresh parsley before serving.