Creamy hungarian bean soup

2       c            Navy Beans
   2       sm           Onions -- chopped
   1                    Leek -- rinsed and chopped
   3       md           Carrots -- diced
   6       lg           garlic Cloves -- minced
   1       t            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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