Traditional Dutch Brown Bean Soup

Dutch Brown Bean Soup

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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
807 Calories
19g Fat
118g Carbs
49g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 807
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 44mg 15%
Sodium 1249mg 54%
Total Carbohydrate 118g 43%
Dietary Fiber 35g 127%
Total Sugars 17g
Protein 49g
Vitamin C 23mg 114%
Calcium 246mg 19%
Iron 11mg 63%
Potassium 2697mg 57%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This meal of a soup will wrap you up like a warm blanket on a cold day. Legume-based soups are a Dutch dietary staple, and this bruine bonen soep is nutritious, filling and a cinch to make—the ideal mid-week meal for the whole family. It's made with brown beans, a typical Dutch variety of the Phaseolus vulgaris family, but you can use pinto beans if you can't find brown beans.

Ingredients

  • 5 ounces (145 grams) smoked bacon, cubed

  • 1 tablespoon unsalted butter

  • 5 medium shallots, coarsely chopped

  • 1 large carrot, finely diced

  • 1 large leek, thinly sliced

  • 1 tablespoon paprika

  • 3 pounds (1.3 kilograms) canned brown or pinto beans, drained and rinsed 

  • 12 ounces (375 milliliters) tomato puree 

  • 3 cups  (500 milliliters) beef stock

  • 2 medium bay leaves

  • Sweet soy sauce (ketjap manis), or Worcester sauce, to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup coarsely chopped celery leaves

Steps to Make It

  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.

  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:

  • Dutch brown beans are also known as Swedish brown beans. 

  • Add extra stock if you like a thinner soup, but keep in mind that traditional bruine bonen soep is supposed to be a thick, hearty soup.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.