Traditional Dutch Brown Bean Soup
Our tried-and-tested recipe for this typical Dutch family meal is an ideal way to get you hooked on winning winter food from Holland.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 5oz. (145 g) smoked bacon, cubed
- 1tbsp butter
- 5shallots, chopped
- 1large carrot, finely diced
- 1large leek, thinly sliced
- 1tbsp ground paprika
- 3lb. (1.3 kg) canned brown beans (or pinto beans), drained and rinsed
- 12oz. (375 ml) tomato puree
- 3cups (500 ml) beef stock
- 2bay leaves (fresh or dried)
- Salt, pepper and ketjap manis or Worcester sauce, to taste
- ½cup chopped celery leaves
Instructions
Step 1
In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the ground paprika . Mix well. Now add the beans, tomato puree, stock and bay leaves.Step 2
Bring the soup to the boil, cover and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce). Then, blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving. Tips: