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.