Dutch Brown Bean Soup Recipes

DUTCH OVEN BLACK BEAN SOUP

Steps:

• Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. Add onion, pork, salt, garlic and oregano. Simmer, covered, 1-1/2 to 2 hours, or until beans and pork are tender. Stir in tomato paste; heat through. Ladle into soup bowls. If desired, top with radishes, cabbage, peppers and sour cream.

BROWN BEANS

Steps:

• Pick over the beans, rinse them, and place them in a large bowl with 1/2 teaspoon of salt and enough water to cover by 3 or 4 inches. Allow the beans to soak overnight.
• The next day, drain and rinse the beans, and place them in a large pot. Stir in the chicken broth, ham hock, black pepper, and salt. Bring to a boil over medium heat, and reduce the heat to a simmer.
• Simmer the beans over low heat for 4 hours, adding water occasionally if needed to keep the soupy consistency. Remove the ham hock before serving.

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.

DUTCH OVEN BLACK BEAN SOUP

Steps:

• Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
• In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
• Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
• Carefully pour soup into blender. Cover; blend until almost smooth.