During the cold days, I love to eat a good bowl of heart warming soup. One of my favorites is dutch brown bean soup. This soup is traditionally served with smoked sausage. However, since meat is not always necessary to make a dish delicious; hereby my vegetarian version!
Dutch Brown Bean Soup
- Cooking pan
- 300 gram Dried Beans
- 1,5 liter Stock
- 1 Onion
- 1 clove Garlic
- 1 Clove
- 1 Bay Leaf
- 1 Dried Chili or a teaspoon dried chili flakes
- 4 tbsp Vinegar
- 2 Carrots
- Sundried Tomatoes
- Spring Onion
- Creme Fraiche
Preparations – 8 Hours Ahead
- Soak the dried beans in water for about 8 hours or overnight.
- Cut the onion in cubes and the garlic and carrots in slices.
- Add some olive oil to the cooking pan, and bake the onion, carrots and garlic until glossy. Then add the beans, stock, the bay leaf, clove and dried chili. Bring this to a boil and let it cook for an hour.
- You can blend the soup until completely smooth or partially. I always love to blend 2/3 of the soup, so there is still some texture in the soup.
- Serve the soup with a few dots of creme fraîche, sundried tomatoes & chopped spring onions.