Dutch Brown Bean Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 cups brown beans, soaked overnight and drained
• 3 liters water
• 1 bay leaf
• 2 -3 leeks, washed and sliced in rings
• 1 large carrot, cubed
• 1 large peeled potato, cubed
• worcestershire sauce
• salt and pepper
• 1 bouillon cube (optional)
• 1/2 cup chopped flat celery leaves

Recipe

• 1 put the beans in a pan with the water and bay leaf, bring to the boil.
• 2 boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender.
• 3 then add the leeks, carrot, potato, worcestershire and salt and pepper, simmer for another 30 minutes.
• 4 taste the soup or you want to add a stock cube.
• 5 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.
• 6 add the celery leaves 5 minutes before serving.
• 7 other additions/fillings for the soup: left-over cooked beef or lamb, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.
• 8 fried onions and bacon for serving.