Dutch Brown Bean Soup
Time to complete
30 minutes
Serving size
4
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What You Need
Ingredients
Preparation
The traditional soup of brown beans, bacon, onions, carrots, leeks, celery and sometimes potatoes. For a thicker soup, puree some of the brown beans. Prefer a less thickened soup? Feel free to add extra broth.
*This recipe originally ran in the Netherlands on HexClad.eu.
- In a HexClad 8QT/7.5 L Hybrid Stockpot, melt the butter. Fry the bacon until crispy, about 4 minutes. Add the onion, carrots and leek. Sauté the vegetables until softened, about 5 minutes. Stir in tomato paste and flour and cook for another minute.
- Pour in the broth and bring to a boil. Add potatoes and simmer the soup gently for 10 to 15 minutes until the potatoes are tender.
- Add the beans and heat for another 5 minutes. Using an immersion blender, blend until partially smooth. Season the soup with salt and pepper to taste. Sprinkle with parsley to serve.
NOTE Add some heat to the soup with sambal or Tabasco.
