Dutch Brown Bean Soup Netherlands Recipe Cards

DUTCH BROWN RAGOUT SOUP

Steps:

• Saute the first five ingredients with bacon in butter until tender.
• Add the flour and stir constantly for about 4- 5 minutes.
• Add 3 cups of the broth, stirring to avoid any lumps.
• Add the rest of the broth and push through a sieve, or use immersion blender to make a thick broth.
• Add the seasonings, the wine, meatballs and mushrooms.
• Simmer for 20 minutes, or until the mushrooms are barely cooked and the meatballs are heated through.

DUTCH BROWN BEAN SOUP

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.

DUTCH BROWN BEAN SOUP (NETHERLANDS)

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.