Dutch Brown Bean Soup Recipe

Name: Dutch Brown Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 pork, tiny meatballs, slices of smoked sausage, hot sauce, ketchup.
8
Fried onions and bacon for serving.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups brown beans, soaked overnight and drained, 3 liters water, 1 bay leaf, 2 -3 leeks, washed and sliced in rings, and more.

Yes, Dutch Brown Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dutch Brown Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions