Bruine Bonensoep (Bruine bonensoep)
Overview
Bruine bonensoep is a thick Dutch brown bean soup. Cooked brown beans, a variety typical of the Netherlands, are simmered with fried onion, diced bacon, celeriac, carrot, leek and a bay leaf in stock, and part of the beans is mashed or blended so that the soup becomes creamy and dark brown. Slices of smoked sausage are heated in it at the end, and it is seasoned with pepper, nutmeg or a little curry powder or ketchup in some families. It is served with chopped celery leaves and rye bread with bacon or cheese.
History
Brown beans have long been grown in the Netherlands and were a cheap source of protein for working families. Bruine bonensoep is a traditional winter soup, closely related to the Dutch pea soup, erwtensoep, which is also cooked thick and served with smoked sausage. The Dutch took the soup to Indonesia, where it became brenebon, a kidney bean soup whose name comes from the Dutch words for brown beans.
Main ingredients
Brown beans, smoked sausage, bacon, onion, celeriac, leek. The soup is built on bean purée with pork broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Pork soups · Leek soups · More soups from Netherlands
Recipe
Method
- 1
Fry the bacon and onion until golden.
- 230 min
Add the carrot, celeriac, leek, beans, stock and bay leaf and simmer for 30 minutes.
- 3
Blend about half of the soup and return it to the pot.
- 410 min
Add the sausage and heat through for 10 minutes.
- 5
Season with pepper and nutmeg and serve with celery leaves.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
