Creamy hungarian bean soup

Ingredients

Quantity		Ingredient
2	cups	Navy Beans
2	smalls	Onions -- chopped
1		Leek -- rinsed and chopped
3	mediums	Carrots -- diced
6	larges	Garlic Cloves -- minced
1	teaspoon	Salt
¼	teaspoon	Black Pepper
1	tablespoon	Sweet Hungarian Paprika
6	tablespoons	Flour
½	cup	Sour Cream
2	teaspoons	Cider Vinegar

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 1½ 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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