Dutch Brown Bean Soup (Netherlands) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
5 ounces smoked bacon, cubed |
1 tablespoon unsalted butter |
5 shallots, chopped |
1 large carrot, diced |
1 large leek, sliced in rings |
1 tablespoon ground paprika |
3 lbs pinto beans, drained, rinsed |
12 ounces tomato puree |
3 cups beef stock |
2 bay leaves |
1 dash salt, to taste |
1 dash pepper, to taste |
2 teaspoons worcestershire sauce, to taste |
1/2 cup celery leaves, chopped |
Directions:
1. In a large pot, fry the bacon in the butter, then add shallots, carrot, leek & ground paprika, mixing well.
2. Add beans, tomato puree, beef stock & bay leaves, then bring the soup to a boil. Reduce heat & simmer 15 minutes.
3. Remove bay leaves, then season to taste with salt, pepper & Worcestershire sauce.
4. With a stick blender of food processor, process the soup until somewhat smooth. Add celery leaves just before serving.
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