Name: Bruine bonen soep
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: serving
Cuisine: Can Be Frozen
Ingredients: 1,3 kg brown beans tinned, drained and rinsed; 150 g bacon smoked, cubed; 125 ml celery stalks leaves, chopped; 375 ml tomato purée; 500 ml stock beef; 5 shallot peeled, diced; 1 carrots sliced; 1 leeks rinsed, sliced into rings; 1 Tbs paprika smoked; 2 dried bay leaves; 2 Tbs butter; salt and freshly ground black pepper

Recipe Disclaimer

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Ingredients (12)

1,3 kg	brown beans — tinned, drained and rinsed
150 g	bacon — smoked, cubed
125 ml	celery stalks — leaves, chopped
375 ml	tomato purée
500 ml	stock — beef
5	shallot — peeled, diced
1	carrots — sliced
1	leeks — rinsed, sliced into rings
1 Tbs	paprika — smoked
2	dried bay leaves
2 Tbs	butter
	salt and freshly ground black pepper

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Method:

Fry the bacon in the butter, add the shallots, the carrots, the leeks and the ground paprika and mix well before adding the tomato puree, the beans, the stock and the bay leaves.

Bring the soup to the boil and then turn down the heat to simmer for about 20 minutes.

Remove the bay leaves, check and correct the seasoning to taste, and then using a hand held blender, process half of the soup so that it is relatively smooth.

Leave the other half untouched and combine the two.

Add the celery leaves just before serving hot, and it must not be completely smooth.

Add the celery leaves right before serving.