Dutch Brown Bean Soup "Bruine bonen soep"

A Dutch dietary staple, brown bean soup, or bruine bonen soep is nutritious, filling and a cinch to make. A great mid-week meal for the whole family, it goes great with buttered brown bread.


Preparation:

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 Worcester 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.

Ingredients:

5 oz. smoked bacon, cubed (145 g)
1 tbsp butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tbsp ground paprika
3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)
12 oz. tomato puree (375 ml)
3 cups beef stock (500 ml)
2 bay leaves (fresh or dried)
Salt, pepper and ketjap manis or Worcester sauce, to taste
1/2 cup chopped celery leaves
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

If you feel discriminated? here is the recipe for "White" bean soup




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Dutch Stamppot With smoked sausage

1 Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.

2 Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
3 Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
4 Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
5 Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!


Ingredients:
2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1/2 cup butter (or less to taste)
salt and pepper
1/2 cup chopped fresh parsley leaves (optional)
1 1/2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)


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