Shopping list
500g dried kidney beans
4 vegetable stock cubes in 2 liters of water
soup vegetables, cut into pieces:
leek, onion, carrot, potato, celeriac
1 bay leaf
150g diced bacon
1 smoked sausage
salt and freshly ground pepper, to taste
Brown bean soup, like pea soup, is a very tasty, hearty meal soup that has been made in the Netherlands for a very long time. Grandma already made it and we still eat it exactly the same. She loved cooking soup and you could really taste it, she took great care of it. That's why today a little more work, but much tastier soup!
How to make Classic Dutch brown bean soup
Put the dry brown beans in a large pan.
Fill the pan with cold wtar, almost up to the rim.
Place the lid on the pan and set the pan aside.
Let the beans soak at least until tomorrow, same time.
Drain and rinse the beans thorouhly.
Put under water and cook for +/- 1 hour.
Drain and then blend the beans.
While the beans soak, you prepare the vegetables, you peel, cut, trim and wash until you have neat, clean soup vegetables
Peel the vegetables.
Cut them into more or less equal pieces.
wash them and let them drain.
Cut and wash the fresh herbs.
The brown beans are cooked and pureed, the vegetables are cut, here's how to finish the soup
Make 2 L of stock with the tablets.
Stir the mushed beans with some broth and add it.
Add the cubed bacon to the broth as well.
Then add potato cubes and veggies.
Slide the sausage into the pan.
Add all the herbs to the soup
Let the soup simmer for +/- 30 minutes.
Remove after 30 minutes the laurel and the sausage, fetch the reserved beans and keep handy
Stir the beans into the soup and cut the sausage into slices.
Ladle the Brown bean soup into the bowls and add the sausage.
So good, happy winter!