Dutch Brown Bean Soup

1. 1

   Put the beans in a pan with the water and bay leaf, bring to the boil.

2. 2

   Boil rapidly for 10 minutes, then simmer for 1 1/2 hours or until the beans are tender.

3. 3

   Then add the leeks, carrot, potato, Worcestershire and salt and pepper, simmer for another 30 minutes.

4. 4

   Taste the soup or you want to add a stock cube.

5. 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. 6

   Add the celery leaves 5 minutes before serving.

7. 7

   Other additions/fillings for the soup: left-over cooked beef or pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.

8. 8

   Fried onions and bacon for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.