Dutch Vegetable Cheese Soup Recipe

Name: Dutch Vegetable Cheese Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. dry white beans; Water; 1/2 c. butter; 4 leeks, sliced; 4 stalks celery, sliced; 2 med. onions, sliced; 1/2 pound (1/2 of a sm.) cabbage, shredded; 4 c. chicken stock or possibly water; 1 tbsp. minced fresh parsley; 3 tbsp. whipping cream; 1 1/2 c. shredded Edam or possibly Cheddar cheese; 1/2-1 teaspoon salt; 1/8 teaspoon freshly grnd black pepper

Servings: persons

1 c. dry white beans
Water
1/2 c. butter
4 leeks, sliced
4 stalks celery, sliced
2 med. onions, sliced
1/2 pound (1/2 of a sm.) cabbage, shredded
4 c. chicken stock or possibly water
1 tbsp. minced fresh parsley
3 tbsp. whipping cream
1 1/2 c. shredded Edam or possibly Cheddar cheese
1/2-1 teaspoon salt
1/8 teaspoon freshly grnd black pepper

1
1.
2
Wash beans, cover with cool water and soak overnight.
3
Drain.
4
2.
5
Cover with fresh water and bring to boiling.
6
Lower heat and simmer 2-2 1/2 hrs or possibly till tender.
7
Drain and set aside.
8
3.
9
Heat butter in large pot.
10
Add in leeks, celery, onions and cabbage.
11
Saute/fry for 10 min or possibly till vegetables are tender but not browned.
12
Add in beans and chicken stock.
13
Simmer 25 min.
14
4.
15
Add in parsley.
16
Stir in cream and cheese.
17
Don't boil but heat to serving temperature.
18
Stir in salt and black pepper.
19
Good served with: Freshly baked bread and butter, vegetable sticks and fruit dessert.
20
Tips: Use dry navy, northern or possibly lima bean.
21
Soup is even better when made a day ahead.
22
It can be pureed if desired.

1133

kcal

Calories

Fat

Carbs

105

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 1 c. dry white beans, Water, 1/2 c. butter, 4 leeks, sliced, and more.

Yes, Dutch Vegetable Cheese Soup Recipe 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!