Bean soup, a lovely soup for cold winter days or really any time you crave a hearty soup. Completely homemade, mega rich in flavour and also very nutritious. So delicious!
Dutch bean soup
This classic brown pinto bean soup is a typical Dutch dish. It really is one of those comforting hearty soup recipes that fills you up and keeps you warm ;-). I love Dutch classics, and this soup recipe is a greet addition to my Dutch recipes. I am happy to share my recipe for this bowl of comfort food with you! Have you ever had it or made it yourself?
Type of beans
This brown bean soup is not difficult to make. I prefer to use fresh, dried pinto beans. I like them best, they are the freshest and you can decide how you want them to be. Of course, you can also use pre-cooked canned beans if you prefer. If you do that also makes preparing this soup a whole lot quicker.
The soup is also filled with coarse soup vegetables, diced bacon and slices of smoked sausage. A hearty soup indeed. As it should be!
Healthy soup
Brown bean soup is a very nutritious soup. This is because beans are legumes and contain a lot of protein, fiber, vitamins and minerals. There are also lots of tasty vegetables in this soup. I like to choose a variety of coarsely chopped soup vegetables or cut up my own fresh vegetables. It’s also the perfect recipe if you need to use up leftover vegetables.
Making brown bean soup
Remember that you need to soak the brown beans overnight before using them. Then cook them for about an hour until they are tender. Sometimes it takes a little longer, depending on how fresh the beans are. Then all you have to do is fry everything in a large pan for extra flavour and let the beans cook with the stock.
Then puree some of the soup with a strong immersion blender and mix it with the rest of the soup. This way the soup will be nice and thick, but not too much, and you will still have some texture from the fresh vegetables, bacon and of course the slices of smoked sausage. Serve it with some fresh bread and enjoy!
Ingredients
- 500 gram pinto beans (dried)
- 150 gram bacon (diced)
- 1 onion (chopped)
- 2 clove garlic (finely chopped)
- 400 gram soup vegetables (coarsely chopped)
- 1 tsp thyme (dried)
- 1 bay leaf
- 1 tsp paprika powder
- 1 liter vegetable stock
- 1 smoked sausage (in slices)
- fresh celery, salt and pepper
Equipment
- Soup pot
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Soak the dried beans in 2 liters of water and leave overnight or approximately 12 hours.
- Rinse the beans briefly and cook in a pan with plenty of water for 1 hour until al dente.
- Meanwhile, heat a little oil in a large soup pan over medium-high heat and fry the bacon bits until crispy. Remove them from the pan and drain on kitchen paper.
- Add the onion, garlic and soup vegetables to the same pan. Sautée them until soft, about 5-7 minutes.
- Add the thyme, bay leaf and paprika to the vegetables and fry briefly.
- Add the brown beans and vegetable stock to the pan. Bring to the boil and simmer on low heat for 15-20 minutes.
- Remove a quarter of the soup from the pan and mash it finely with a immersion blender, then return it to the pan and blend well.
- Add the slices of smoked sausage and simmer the soup for another 10 minutes.
- Remove the bay leaf and season the soup with salt and pepper.
- Serve the soup in bowls, garnish with the fried bacon cubes and optional fresh celery leaves. Enjoy your meal!
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