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Dutch Brown Bean Soup

Submitted by marilyn 11 June 2009

Serves 6 to 8 Serve with hearty whole grain bread. Great for Christmas Eve get-together....or a winters day!



1-1/2 pounds dried brown (pinto) beans ,1/2 teaspoon salt ,1/2 pound bacon coarsely chopped ,2 medium onions chopped ,1/2 pound celeriac peeled and diced ,1/2 pound carrots peeled and diced ,2 medium leeks (white part only) chopped ,3/4 pound boiling potatoes peeled and diced ,5 cups water ,1 can tomato paste (6-ounces) ,1/2 teaspoon dried savory (= bonenkruid),1/8 teaspoon grated nutmeg ,1 teaspoon brown sugar ,Salt and freshly ground black pepper ,1 pound smoked sausage* (Can use Dutch rookwurst French garlic sausage or Polish kielbasa.),1/4 cup chopped parsley (optional)


Place the beans in a large, heavy soup pot, add water to cover by 2-inches, and place over high heat.
Bring to a rolling boil and boil for 2 minutes. Remove from the heat and let it stand for 1 hour. Add salt, return to high heat and bring to a boil. Reduce the heat and simmer the beans until they are just tender, but not mushy, about 1 hour. Drain the beans, rinse well, and reserve.

In a large Dutch oven over medium heat, cook the bacon until it begins to render some of its fat. Add the onions, celeriac, carrots, and leeks and sauté for 10 minutes. Add the remaining ingredients. Bring to a simmer, cover, and cook, barely simmering for 1-1/2 hours, or until all the vegetables are very soft. Remove from the heat and cool slightly.

Puree one-third to one-half of the soup (depending on desired consistency of the finished soup) in a food processor fitted with a steel chopping blade. Stir the puree back into the soup and season to taste with salt and pepper.

Preheat the broiler. Cut sausage diagonally into 1/4-inch slices. Place the slices on a rack in a shallow pan and broil until lightly browned on both sides. Transfer to absorbent paper to drain excess fat and then add the sausage to the soup. (Can be made up to this point up to 2 days ahead, transferred to tightly covered containers, and refrigerated, or it can be made up to a month in advance and frozen.)

To reheat the soup, first skim off any fat from the surface and allow soup to come to room temperature.
Transfer the soup to the Dutch oven and place over low heat. Stir in 2 tablespoons of the parsley, bring to a simmer and cook 5 minutes. Serve in the Dutch oven or transfer to a tureen. Garnish with the remaining parsley

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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