Dutch Brown Bean Soup Netherlands Recipes

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DUTCH BROWN BEAN SOUP (NETHERLANDS)

Make and share this Dutch Brown Bean Soup (Netherlands) recipe from Food.com.

Provided by Sydney Mike

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



Dutch Brown Bean Soup (Netherlands) image

Steps:

  • In a large pot, fry the bacon in the butter, then add shallots, carrot, leek & ground paprika, mixing well.
  • Add beans, tomato puree, beef stock & bay leaves, then bring the soup to a boil. Reduce heat & simmer 15 minutes.
  • Remove bay leaves, then season to taste with salt, pepper & Worcestershire sauce.
  • With a stick blender of food processor, process the soup until somewhat smooth. Add celery leaves just before serving.

Nutrition Facts : Calories 797.1, Fat 20.9, SaturatedFat 7.4, Cholesterol 46.6, Sodium 1613.5, Carbohydrate 108.5, Fiber 34, Sugar 7.7, Protein 48.8

5 ounces smoked bacon, cubed
1 tablespoon unsalted butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tablespoon ground paprika
3 lbs pinto beans, drained, rinsed
12 ounces tomato puree
3 cups beef stock
2 bay leaves
1 dash salt, to taste
1 dash pepper, to taste
2 teaspoons Worcestershire sauce, to taste
1/2 cup celery leaves, chopped

DUTCH BROWN BEAN SOUP

A traditional soup, it can be made very basic and varied by additional ingredients. It is very filling and is often eaten here as a main dish with bread. The brown beans we use are also known as Swedish brown beans. If you cannot get these then the best substitute for this soup would be Pinto beans. I always serve this with dark fried onions and crispy bacon cubes. Soaking time not included.

Provided by PetsRus

Categories     One Dish Meal

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 10



Dutch Brown Bean Soup image

Steps:

  • Put the beans in a pan with the water and bay leaf, bring to the boil.
  • Boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender.
  • Then add the leeks, carrot, potato, Worcestershire and salt and pepper, simmer for another 30 minutes.
  • Taste the soup or you want to add a stock cube.
  • You can puree the soup at this point, but it is nicest when you just mash the beans and potatoes a bit so it thickens.
  • Add the celery leaves 5 minutes before serving.
  • Other additions/fillings for the soup: left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.
  • Fried onions and bacon for serving.

Nutrition Facts : Calories 434, Fat 1.5, SaturatedFat 0.4, Sodium 57.6, Carbohydrate 83.1, Fiber 27.6, Sugar 3.5, Protein 25.2

2 cups brown beans, soaked overnight and drained
3 liters water
1 bay leaf
2 -3 leeks, washed and sliced in rings
1 large carrot, cubed
1 large peeled potato, cubed
Worcestershire sauce
salt and pepper
1 bouillon cube (optional)
1/2 cup chopped flat celery leaves

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