CREAMY HUNGARIAN BEAN SOUP

      Title: CREAMY HUNGARIAN BEAN SOUP
  Categories: Pulses and, Soups, Hungarian
       Yield: 1 Servings
  
       2 c  Navy Beans
       2 sm Onions -- chopped
       1    Leek -- rinsed and chopped
       3 md Carrots -- diced
       6 lg Garlic Cloves -- minced
       1 ts Salt
     1/4 ts Black Pepper
       1 tb Sweet Hungarian Paprika
       6 tb Flour
     1/2 c  Sour Cream
       2 ts Cider Vinegar
  
   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.
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