"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Brown Bean Soup (Bruine Bonen Soep) Recipe

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This recipe for Brown Bean Soup (Bruine Bonen Soep), by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Casey vanderBent
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 oz. smoked bacon, cubed
1 T. butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 T. ground paprika
3 lb. canned brown beans or pinto beans, drained and rinsed
12 oz. tomato puree
3 C. beef stock
2 bay leaves (fresh or dried)
Salt, pepper and ketjap manis or Worcester sauce, to taste
1/2 C. chopped celery leaves

Directions:
Directions:
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.

Bring the soup to the boil 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 Worcestershire sauce) and 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.

Serves 4.

TIPS:
Dutch brown beans are also known as Swedish brown beans. If you can not find them, use pinto beans instead.

Add extra stock if you like a thinner soup.

 

 

 

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